That old pasta chef was right about resting dough overnight

Back at Giordano's in Chicago, this old guy named Frank kept telling me to let my pasta dough rest in the fridge for at least 12 hours. I thought he was crazy, figured an hour was plenty. After 6 months of fighting with dough that kept tearing on the roller and not holding shape, I finally tried his way. The difference was night and day, the gluten relaxes way more and the texture comes out perfect every time now. Anyone else have a stubborn chef whose advice they should have listened to sooner?

2 comments

2 Comments

the_elizabeth17d ago

Yeah same thing happened to me with a baker in Philly who insisted on proofing his bread in the fridge overnight. I brushed it off for months until I got sick of wasting flour. He was totally right, it's way better.

claire_butler117d ago

My buddy Rob fought his grandma on letting cookie dough chill overnight and wasted two years on flat cookies.