I enjoy making noodles but I often have trouble developing the gluten. Anyone have thoughts on how to do this without spending an hour working/resting the dough?

  • Fondots@lemmy.world
    3·
    4 months ago

    I’m nowhere near a good enough baker/pasta maker to comment on ratios and how to adjust your recipes, techniques and such, but you could possibly try adding a bit of vital wheat gluten to up the gluten even higher

    At the end of the day though, I don’t think there’s really any getting around the process of kneading and resting and such other than using a stand mixer to do some of the hard work for you.