I wanted a glimpse of Jaime Oliver's "Jamie at Home" kitchen since I just adore the way it looks. I did this while watching a youtube video of him making Homemade Egg Tagliatelle.
Jamie uses a food processor to make the dough and then proceeded to roll out the dough without any rest time. I had always been taught that pasta dough should rest for 30 min or longer for gluten reasons.
So my question is, does anyone else do it this way? Is there somehow anything about using the food processor specifically that helps you get from step A to B without the wait time? If you persoanlly have made pasta both ways do you notice a sizable difference?
Mostly just curious.
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