Why Resting Time Is Important for the Dough

Remember how we said that gluten is very important when making pasta? When water is added and mixed (kneading) with wheat flour (whether hard or soft) gluten is produced (thanks to the proteins in the flour). Gluten is essentially a gum-like network that provides elastic toughness to the dough and it provides pasta its structure and shape.

After energetically kneading the dough for about 10 minutes, it needs to rest. The resting period allows the gluten network to relax and the dough to become balanced, elastic, and smooth.

Rolling out a dough that hasn't rested at all will result in a hard, firm, and rubbery sheet that would keep snapping back.

Once upon a time. Resting time is so important that, in the past, women would prepare the pasta dough first thing in the morning. As the dough rested, they took care of their household work and would then prepare the pasta right before lunch.

The Resting Times

Soft-wheat flour and water pasta. The ideal resting time for doughs made with 0-type flour and water is at least 30 minutes. 
Hard-wheat flour and water pasta. The ideal resting time for doughs made with semolina flour and water dough is at least 1 hour.
Egg and eggless pasta. The ideal resting time for doughs made with 0-type flour and egg or 0-type flour and soy lecithin is at least 1 hour. 

For better results, you can prepare the dough the day before, wrap it in plastic, and place it in the fridge to rest overnight.

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