Cooking • 10 months ago

[Question] How to make stretchy flour dough that won't tear

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[Question] How to make stretchy flour dough that won't tear

Cooking • 10 months ago

I enjoy making noodles but I often have trouble developing the gluten. Anyone have thoughts on how to do this without spending an hour working/resting the dough?

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@SpaceNoodle
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7•10 months ago
For pasta, I just mix a bulk restaurant flour (~10% gluten) 2:1 with egg, knead until incorporated and smooth, then tightly wrap and let rest for at least twenty minutes before rolling and cutting.

Cooking

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