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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Do you let it rest? After mixing, you need to let the dough rest. The flour will absorb the moisture and will allow the gluten in the flour to relax. You should let the dough rest 1-4 hours after making. If it's too tough, then let it rest longer. Also, don't knead too much, just enough to get the ingredients to mix smoothly. If you overknead the dough, it will be tough when cooked.[/quote] This. Plus, make sure you have the right flour ratio. Weigh, don’t measure volume. [/quote] Let it rest before cutting the pasta? I do not so I'll try it. Also the recipe calls for volume not weight or I would def do that. I prefer weight measurements for baking and so forth. [/quote]
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