Why does pasta dough need to be kneaded for such a long time?

Some dough recipes caution that we shouldn't knead the dough for too long, lest it become too tough to be rolled as thin and wide as the recipe calls for. Why isn't the same thing true about pasta dough, which needs to be kneaded for more than 10 minutes?

dough pasta

Best Answer

Kneading aids gluten development, which does facilitate dough stretch-ability. You do need to let the dough rest, after kneading. This allows for hydration, but also lets the gluten structure "relax" so that the dough can be stretched. Gluten development also impacts crumb texture. So, for, say biscuits, you would not want to knead and develop gluten. For pasta and pizza you are looking for a different final texture/chew.

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Why does pasta dough need to be kneaded for such a long time? - From above of crop anonymous female demonstrating long thin noodle near table with tomatoes and eggs

Why does pasta dough need to be kneaded for such a long time? - Homemade long noodles made with egg dough on table

Why does pasta dough need to be kneaded for such a long time? - Crop anonymous female producing long noodle with metal pasta cutter on wooden table covered with flour

How long should you knead pasta dough?

Around 10 minutes of kneading will allow you to get a smooth ball of dough without having to worry about drying. To knead, simply press the heel of your hand into the ball of dough, pushing forward and down.

Why does pasta need to be kneaded?

While kneading your pasta (just like when kneading a bread dough) you're developing the gluten. In other words, you're building up a gluten network. This is done by orienting the gluten proteins and allowing them to organize themselves. This is what is done during the kneading process.

Why is it important to knead the pasta dough for 5 10 minutes?

With a baker's knife, work the rest of the flour in with the egg mixture. Knead by hand for 5 -10 minutes building up the elasticity of the dough. Add water as necessary.

What happens if you over knead pasta dough?

It is also very possible that you can over-knead pasta dough. Depending on the type of pasta that's desired, over-kneading pasta can cause it to have a tougher or stiffer outcome. Also, when preparing pasta, it should not be hard or stiff; the texture should be smooth, silky, elastic, moist, and workable.

Perfect Pasta Dough with Gennaro

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Katerina Holmes, Klaus Nielsen, Katerina Holmes, Klaus Nielsen