Evan Funke's method from American Sfoglino for properly wrapping pasta dough in plastic wrap to prevent air pockets and ensure even hydration during rest periods. The technique involves creating an airtight seal that follows the dough's contour to prevent flat surfaces or hard edges from developing.
{"Wrap dough tightly in plastic wrap with seam side up and smooth out air pockets","Create even pressure and support from all sides to prevent flat surfaces","Allow dough to rest at room temperature for 15 minutes before refrigeration","Refrigerated dough must be brought to room temperature (30 minutes) before rolling"}
{"Place each dough ball in the middle of its own piece of plastic wrap","Pull one corner of plastic wrap up and lay it over the ball, rotating as you go","Make 15 to 20 tiny pleated folds of plastic, like a candy wrapper","Wrapped dough keeps for up to 2 days refrigerated or can be frozen"}
{"Leaving air pockets in the wrap which cause uneven hydration","Creating flat surfaces or hard edges during wrapping","Not allowing proper rest time for gluten relaxation","Rolling cold dough straight from refrigerator"}