When making pasta dough, you should always consider resting time.
How long must pasta dough rest? Pasta dough must rest for at least 30 minutes after kneading so it becomes wonderfully elastic. This is because the structure-giving molecular chains in the dough rearrange themselves after kneading. It takes about 30 minutes for them to rebalance and achieve optimal elasticity.
In this article, I explain why pasta dough needs to rest and clarify frequently asked questions.
Why does pasta dough need to rest?
To explain why pasta dough needs to rest, it is necessary to understand how the structure of pasta dough forms in the first place.
In wheat, two main components are responsible for the structure:
- Starch
- Proteins
Starch only reacts at temperatures above 65 °C and, therefore, only comes into play when cooking pasta.
The proteins are responsible for the elastic properties of pasta dough, as they partially dissolve in cold water.
In particular, gluten (gluten protein), which is predominant in wheat, is responsible for the structure of the dough. Glutenin is a component of gluten and consists of many amino acids, some of which are positively or negatively charged.
You can think of it as a long chain whose connections attract or repel each other.
In their original state, the proteins contained in wheat flour are firmly wrapped. However, when mixed with water and then kneaded, they unfold:
Countless magnetic chains curl up, and matching links figuratively adhere to each other (in reality, electrical charges are responsible for the connections).
This is how flour evolves from porous to stable structures that become extremely elastic when sufficiently kneaded.
However, the extremely long molecular chains move very slowly: it takes a while to arrange themselves properly and reach a state of equilibrium. Once this state is reached, the pasta dough is more elastic and tear-resistant than ever.
Both elasticity and tensile strength are crucial for success in forming pasta. Think about it: You want to turn a thick lump of dough into thinly rolled pasta shapes. Accordingly, it is crucial to give the pasta dough sufficient resting time. Usually, 30 minutes is an adequate time frame.
Frequently asked questions about the resting time of pasta dough
Here I have answered some general questions about resting pasta dough. If you have any other questions, feel free to comment.
Can pasta dough be kneaded after resting?
After resting, the pasta dough is ready to be rolled out. You can knead the surface with a bit of flour if the surface is sticky. However, you want to work it sparingly to avoid disrupting the molecular chains too much and reducing elasticity.
How can you tell when pasta dough is ready?
You can recognize finished pasta dough by several characteristics: The surface of the dough should be silky and have as few cracks as possible. In addition, the dough should no longer stick to the hands. If it is still sticky, add more flour.
Can pasta dough rest too long?
The minimum resting time for pasta dough is 30 minutes, but longer won’t hurt. You can store pasta dough at room temperature for 4 hours and in the refrigerator for up to 4 days.
Where should pasta dough rest?
Pasta dough should be stored airtight and away from light. Place it under an upturned bowl or wrap it in plastic film and store it at room temperature to prevent it from drying out. In the refrigerator, the dough will keep for up to 4 days, but to make it easier to roll out, it should return to room temperature before that.