I made some pasta dough this morning and put it in the fridge. When I ran the first batches thru the roller there were some holes in the pasta after it came out of the roller. But for later batches, when the pasta heated up from being out of the fridge, there were no more holes. Why is that? I am partially asking about the chemistry and physics underlying this observation.
Dough – Why are there holes in pasta dough when it is cold
chemistrydoughpasta
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Best Answer
Viscosity of the cold dough is probably too high for good rolling. It's tearing and blobbing rather than feeding smoothly through the rollers.
I'm not finding a ref for rolling, but for extrusion:
Nice plot of dough viscosity vs temperatures here (fig. 4.3), but it only goes down to 30°C (86°F) Lower temperatures, including heating within the extrusion die, are likely not usually encountered.
This pasta rolling cook states: