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?

  • SpaceNoodle@lemmy.world
    6·
    9 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.