Kneading & Rolling Pasta Dough by Hand

Appears in

Published 1989

About

Pasta dough can be kneaded and rolled by hand, or simply kneaded by hand, then rolled in a machine. Before kneading, the dough should be pliable, but firmer than bread dough. During kneading, more flour should be worked in if necessary so that the dough remains firm and supple.

To knead by hand: flour a work surface and knead the dough by pushing it away with the heel of your hand.
Peel the dough from the work surface, compress it to a ball, and repeat the pushing and peeling action several times.
After 10 minutes' kneading, the dough should be satiny smooth and elastic. Press your finger into the center of the dough. If it is moist, knead in a little more flour.
Shape the dough into a ball, cover it with an inverted bowl and leave to rest at room temperature for ½-1 hour.
To roll by hand: pat the dough into a circle. Roll it out, maintaining a roughly circular shape.
At the end of rolling, the dough should be a large thin sheet that is almost translucent.
If the dough is to be cut by hand after rolling, let it dry over a broom handle, on a pasta rack or on a kitchen towel, until the surface is dry but the dough is still soft and pliable, ½-1 hour. If cutting by machine, dry for only 5-10 minutes. If the dough is to be filled and shaped, use it at once while it is still malleable.