How to roll pasta thinly by hand
Last weekend, I made some fresh pasta without a pasta machine. I used a simple recipe of 200g AP flour, 2 large eggs, ~1 tbsp olive oil and a pinch of salt, kneading by hand then resting the dough (for about 1.5 hours) at room temperature wrapped in cling film. However, when rolling out the dough (using a wooden rolling pin) I was unable to achieve the thinness I wanted -- at some point, the dough started springing back as much as I stretched it with each roll.
How can I roll out pasta dough by hand to any thinness? How do I stop the dough from springing back?
Best Answer
If the dough is springing back, it's cause the gluten is still tight. Let it rest for 15-20 minutes, then try again.
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Quick Answer about "How to roll pasta thinly by hand"
Making pasta by hand, you use a rolling pin to mimic the action of a pasta maker: roll out a small piece of dough until it's paper thin. Then, use a knife to cut it into individual noodles. It takes a little more muscle and patience, but you can absolutely get the pasta as thin as you would using a machine.How do you roll pasta without a rolling pin?
Sprinkle flour on your work surface before you start, then divide the dough into 4 smaller pieces so it's easier to work with. Form each portion into a ball, then roll a ball out with a rolling pin, using firm pressure and rolling away from your body. Turn the ball 90 degrees after each pass with the rolling pin.How to Roll out Egg Pasta by Hand
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Answer 2
You can let it rest, but I think it should not be necessary if you are rolling pasta dough properly. Don't try to laminate it like the machine does. That's now how you do it when you roll by hand. Roll it out flat in one go. If the pasta grannies can do it without letting the dough rest in the middle of rolling, so can you.
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