The first time I tried making fettucini from a Lidia Bastianich recipe, I overworked the dough and boy, did that gluten tighten it up! I didn't know about letting dough rest, so I just fought with it and got tough, hard noodles. Now I let it rest about 20-30 minutes to let it relax (just in case I did overwork it a bit), and leave the workout for the gym.
I have my grandmother's board she used for making bread and noodles. It's a precious family heirloom! I also have her old fashioned rolling pin, but I prefer mine with the ball-bearings.
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