"Villa pasta", dough recipes, secrets, tips, videos, from Donato de Santos

[Donato de Santos Pasta Dough Recipes]

Donato de Santos Pasta Dough Recipes

Questions are often asked on the forum:
- how to make the right pasta dough
- what flour should be used to make the dough
- where to get flour from durum wheat
- can you use regular wheat flour
- how much water to add to the dough
- how many eggs to add to the dough, and whether you need
- how to roll out pasta dough
Etc…

I watched the series of programs "Villa Pasta" on the channel "Kitchen TV", which is conducted by the author, an expert on Italian pasta Donato de Santos, and shows a master class on making pasta dough and making various products of Italian cuisine from it.
Leads the master class beautifully, in detail, shows in subtleties how to cook pasta.



In this topic, I suggest you pasta recipes Donato de Santos, the composition of the dough, what can be made from it. And I will add my comment if necessary.

As Donato explains the consistency of the dough readiness:
- the dough should be soft-hard-plastic
- if you tear off a piece of dough, squeeze it firmly in the palm of your hand (like squeezing a rubber expander bagel), the dough should shrink, but not stick to your hands, not release liquid, and not leave marks on your palm.
- the dough should be beautiful, smooth, plastic.
- if the recipe is followed, the dough should completely absorb all the flour; excess liquid and flour should not be added.
After kneading in this way, we remove the finished dough under a bowl-hood for laying and rest. And only after laying down we begin to roll out the dough and prepare a paste from it.
Standard dough for Italian pasta
Recipe:
Wheat flour ordinary - 300 grams
Fresh eggs - 3 pcs.
Salt - a pinch
Olive oil - 1 tsp.
The cooking and rolling principle is shown below.
Pasta for "anelotti"



Recipe:
• Refined white wheat flour - 600 grams (the best white flour)
• Fresh eggs - 3 pcs.
• Egg yolks - 3 pcs.
• Salt - ½ tsp.
• Olive oil - 1-2 tsp.
• Water - 3-4 tbsp. l.
I used this recipe for pasta which can be viewed here

Sift the flour on the table with a slide, make a round hole in the flour with the bottom of the bowl, break the eggs into the hole, add the yolks, oil, salt, water and knead the hard dough. First, slightly beat the liquid with a fork, then gradually add flour from the edges and knead the dough. If the dough turns out to be very tough, you can add another drop of water, but a little!
The dough should stay cool!

I do not recommend kneading this dough in a food processor, the flour is simply mixed with the eggs, but it does not roll into a ball, there is too little liquid.

Butter is added to the dough for its plasticity. Roll the dough with both hands, with the back of your hand. First we roll the sausage, then we bend the edges to the center, and again we roll into the sausage. The dough is steep enough, it is difficult to roll, the dough absorbs flour quickly enough. Therefore, we will do it differently - we will roll out the dough on a rolling machine. It turns out that this method is also used by professional chefs, pasta connoisseurs.



We take a small piece of dough, knead it into a flat cake, pass it through the rollers of the machine in position 0-1, the widest position. The dough comes out uneven at first, in torn pieces. We fold the dough from the edges to the center with an overlap, and again pass through the rollers. We do this several times, periodically changing the position of the dough, until the dough becomes plastic and smooth.

Now we put the dough on the board under the hood so that the dough rested and became soft and plastic.
Compare the texture of the dough immediately after kneading, after rolling, and after laying under a hood.It is better to keep the dough under the hood for at least an hour, but it can be longer, even a day in a bag in the refrigerator. The dough will settle and become soft.





Now let's roll out the dough.
We take a small piece of dough from the dough, roll a small cake out of it with our hands. We insert the cake into the machine and begin to roll it into a thin layer at different rolling positions from large to the thinnest, when the pattern of the tablecloth is visible.



The tape turns out to be very long, it rolls out well, you don't even have to add flour.
Therefore, we will use a little trick, use a sheet of parchment or baking paper. We spread a sheet of parchment on the table, place the rolled and ready-to-cut dough on it, and roll the parchment together with the dough. We remove the roll to the side, until the moment when it is needed for work.



Now I take my "treasured box" with gadgets for pasta and choose for work: a dough cutter, a roller for rolling and cutting seams of the finished pasta.


With a double roller, I cut the dough lengthwise, in half.

According to this principle, another dough for pasta is kneaded and rolled out, according to other Donato de Santos recipes


Pasta dough "Chiachelli with cheese" (Snails with goat cheese)
Recipe:
Regular refined wheat flour - 400 grams
Pea flour from green peas - 100 grams
Fresh eggs - 4 pcs.
Salt - a pinch
Clean water - 1-3 tbsp. l. depends on the properties of flour, the dough is steep
There is no gluten in pea flour, flour is added for color (the paste is light green) instead of spinach. After kneading, the dough must "rest" and lay under a towel and a glass cover. As Donato says: "I made a ball, I need to rest." How to roll out the dough, I described above in the text.
Ravioli dough with ricotta
Recipe:
Wheat flour ordinary - 300 grams
Egg yolks - 10 pcs.
Clean water - 20-30 ml.
Up to 40 yolks are taken for 1 kg of flour !!!!
After kneading, the dough must "rest" and lay under a towel and a glass cover. As Donato says: "I made a ball, I need to rest." How to roll out the dough, I described above in the text.
Catsarelli (cafarelli) - linked (bonded) pasta with pancetta
Recipe:
Semolina flour of hard grades - 300 grams
Plain wheat flour - 300 grams
Oven baked pumpkin - 2 tbsp. l. with top
Simmered potatoes in their uniforms - 2 tbsp. l. with top
Fresh egg - 1 pc.
Clean water - 2-3 tbsp. l.
Salt - a pinch
Pass the pumpkin and potatoes through a press, add to the dough. The dough is dense.
After kneading, the dough must "rest" and lay under a towel and a glass cover. As Donato says: "I made a ball, I need to rest." How to roll out the dough, I described above in the text.
Dough for pasta "Ravioli with egg"
Recipe:
Plain wheat flour - 500 grams
Fresh eggs - 3 pcs.
Egg yolks - 3 pcs.
Clean water - 3 tbsp. l.
Salt - a pinch
Olive oil - 1 tsp
The dough is dense. After kneading, the dough must "rest" and lay under a towel and a glass cover. As Donato says: "I made a ball, I need to rest." How to roll out the dough, I described above in the text.

Dough for BIGALI from Donato de Santos
Wheat flour the smallest - 400 grams
Semolina flour, durum flour - 100 grams
Fresh eggs - 4 pcs. (less than the standard 1 egg per 100 grams of flour because semolina, a strong flour, is added)
Salt - a pinch
Olive oil - 3-4 tbsp. l.
The dough is very dense and tight! Very good mixing and long-term storage under the hood !!! The dough must necessarily ripen, steep and plastic, since it will be passed through a press. Soft dough is not good for bigali!
If you have a question about how to make the filling and the pasta itself, according to the name in the recipe, I will try to explain. And so, you can write and speak for a very long time, or even better to watch Donato himself, since it is very difficult to explain on the fingers.

["Villa pasta"]

Here I post a part of the VIDEO, where Donato shows and talks about flour, pasta, methods of making dough, various tools for making pasta and gives a lot of advice.
I advise you to look, even look very carefully ...and then a lot of secrets will be revealed in the preparation of Italian homemade pasta!

"Villa pasta" on the channel "Kitchen TV", recording in Russian.
The rest of the entries can be found on YouTube yourself, by making a request for "villa pasta".

Donato about flour, dough



















Watch, learn, cook, and let you make your own delicious homemade pasta!

Tanya, thank you for your work and care for us. For me now, this information is very relevant, because I bought Atlas and began to slowly master it. I have a question about salt. I see salt in all the recipes. And I do it without salt. Does she play a role or not?

[Luda]

Tanya, thank you for your work and care for us. For me now, this information is very relevant, because I bought Atlas and began to slowly master it. I have a question about salt. I see salt in all the recipes. And I do it without salt. Does she play a role or not?

Luda, I am glad to help in mastering the dough and rolling machine

Salt does not affect the dough in any way, you can not put it. A pinch of salt for 300-500 grams of flour is not much. Donato says so about it.
The pasta will then be boiled in salted water. Donato recommends taking 1 liter of water, 10 grams of salt, and 100 grams of the finished pasta. There will be enough salt in the water. I salt the water to taste.
And then the salt can be present in the filling for the pasta.

[Admin]

Admin, thank you very much for opening such a useful topic!
This topic will guide us in mastering our new dough sheeters!
I would love to follow and use your Donato de Santos tips and recipes!
Of course I subscribe and bookmark!

[Nelya]

Nelya, THANK YOU!

I will periodically update the topic with new ones

Yes of course! I will follow, this topic is now in my subscriptions!

Tanya, thank you so much for opening Temka. I signed up
The video is super, I downloaded 13 videos for myself, I haven't found more yet, I watch it with pleasure.
But it is very convenient to look from time to time in the so-called "paper version".

Girls, health!

I hope the recipes "on paper" will come in handy, because not everyone has a Kitchen TV. Moreover, the programs are in Russian and with details.
And then, a lot of questions remain about the opinion that pasta should be made only from durum flour. And Donato, on the contrary, makes a lot of dough from ordinary wheat flour - then it's all about how to make the dough correctly, according to what recipe!

He has a recipe for braids with ricotta - that's how many times I've watched the program, staring at his hands, and opening my mouth, I'm still not sure that I can repeat the braiding after him, but he has a whack-whack and it's done

Thank you so much for your hard work and wise tips. I am taking only the first steps and your science is very important to me. Good luck and success, dear teachers !!! Personally, you bring me the most positive, I try to do as you teach - it turns out !!! ...

[aunt Galya,]

aunt Galya, Yes, we ourselves are still trying to figure out what and how to do, especially in Italian pasta Thank you, there was a program on KitchenTV

And THANKS to you for your feedback and gratitude to us, we will try to share secrets and our own experience

Bravo! You are just smart! Useful information!

Did "catsarelli", those with potatoes. I added some more finely chopped herbs (dill parsley) straight into the dough. Delicious! Only the flour was all ordinary

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=229063.0

Maybe a little surrounded by the recipe, but the idea is the same

[Marina]

Marina, THANK YOU!!

So, the dough came in handy, and the sweets turned out. Only for the noodles, I would rather knead the dough to plasticity, smoothness, this can be done through rolling

Marinka, great !!!!

Tanya, thank you, very interesting! I really love homemade noodles since childhood, my aunt made it very tasty. Now she can no longer tell, she is 87 years old and many things have been completely forgotten. But even from the times when she cooked it, I remembered that the dough cannot be salted, since the noodles will dry badly. Nobody did a meal at one time, but a lot at once, then the noodles were dried and passed on to us in fabric bags.Stored long enough, well, if it was not quickly eaten

[Natasha]

Tanya, thank you, very interesting! I remembered that the dough cannot be salted, since the noodles will not dry well.

Natasha, THANK YOU!!!

Now, I do not agree at all with the opinion that you cannot salt. I salt, I add just a pinch of salt, this is not much!
And Donato is not at all against salt, adds a pinch of 300-500 grams of flour.

And it will take longer to dry if there is a lot of water-liquid in the dough. If the dough on eggs and yolks is mixed, it will dry like a pretty one! You even have to roll out the dough in small pieces, and the ready-made one is already put into parchment, since a thin layer of dough dries instantly, and ready-made noodles in slices ... very quickly!

Tanya, one of the recipes (Garganelli with beetroot butter) is about three zeros flour
I can't understand what kind of flour we are talking about, I got completely confused

[Ira]

Tanya, one of the recipes (Garganelli with beetroot butter) is about three zeros flour
I can't understand what kind of flour we are talking about, I got completely confused

Ira, in one of the programs Donato spoke about flour 0000 (4 zeros), this is refined white wheat flour - in our opinion it will be the best white flour. This is what we proceed from. If I find another info, I will write here

[Farina]

Italian flour, which is often sold here, has its own “hieroglyphs”.
For example, “0000” denotes premium flour.
Fewer zeros indicate more ash and therefore a lower grade.
Remember two more main Italian flour terms: Farina - flour from soft wheat, and Semolina - solid.
They are always indicated on the packaging, and this is important.
The first type of flour is better for bread and homemade baked goods, the second is better for pasta and pizza

Italian flour

There is a special attitude to flour in Italy, because without it it is impossible to imagine the whole culinary variety of Italian cuisine. Italian flour has many parameters, but it is distinguished mainly by varieties (soft and hard varieties), types and strength.

By type (tipo), Italian flour is divided into 5 groups: 00, 0, 1, 2, whole grain (grano duro).

The strength of soft flours is indicated on the bags by the parameter W. Strength is divided into the following groups:
• W is less than 80. This flour is not suitable for baking.
• The W parameter ranges from 90 to 160. Weak strength flour with low gluten content. It goes mainly for bixotti and biscuits.
• The W parameter ranges from 160 to 250. Medium strength flour. Used in Italian cuisine for tartlets, rum babies, puff pastry, French bread and short-proofing bread.
• The W parameter is in the range from 250 to 310. Fortified flour. Ideal for making baguettes, rosettes, ciabatta, pizza.
• Parameter W is in the range from 310 to 370. Fortified flour. It is used for the preparation of bakery and confectionery products with the longest proofing time: panettone, pandoro, colombo, croissants, brioches.
• W parameter is more than 400. Fortified flour called manitoba.

Peace be with you bakers!
Admin--
thanks for temka - tips and tricks
but for the second time I have a misunderstanding
I already shared a problem in the topic about noodle cutters
Well, I thought then that didn't work
made a dough from flour and eggs yesterday
the first option for two eggs 200 gr flour
the second option for the weight of 2 x eggs 2 weight of flour
so, according to the first option, the noodles did not roll well and stick together
and the second one rolled out at once
eggs were 60 g + -

[shade]

thanks for temka - tips and tricks
but for the second time I have a misunderstanding

shade , THANK YOU!

It seems to me that the problem is the choice of flour. And so, according to the standard recipe, 1 egg per 100 grams of flour, the dough is perfectly kneaded.
I tried to knead many times

Since it is the most difficult to knead the dough and take pictures, I suggest watching this video, where the kneading is taking place according to the standard recipe: 2 eggs, 200 grams of flour.

Italian homemade noodles



Hope it helps to figure it out

[Farina]

Italian flour, which is often sold here, has its own “hieroglyphs”.
For example, “0000” denotes premium flour.
Fewer zeros indicate more ash and therefore a lower grade.
Remember two more main Italian flour terms: Farina - flour from soft wheat, and Semolina - solid.
They are always indicated on the packaging, and this is important.
The first type of flour is better for bread and homemade baked goods, the second is better for pasta and pizza

Italian flour

There is a special attitude to flour in Italy, because without it it is impossible to imagine the whole culinary variety of Italian cuisine. Italian flour has many parameters, but it is distinguished mainly by varieties (soft and hard varieties), types and strengths.

By type (tipo), Italian flour is divided into 5 groups: 00, 0, 1, 2, whole grain (grano duro).

The strength of soft flours is indicated on the bags by the parameter W. Strength is divided into the following groups:
• W is less than 80. This flour is not suitable for baking.
• The W parameter ranges from 90 to 160. Weak strength flour with low gluten content. It goes mainly for bixotti and biscuits.
• The W parameter ranges from 160 to 250. Medium strength flour. Used in Italian cuisine for tartlets, rum babas, puff pastry, French bread and short-proof bread.
• The W parameter is in the range from 250 to 310. Fortified flour. Ideal for making baguettes, rosettes, ciabatta, pizza.
• The W parameter ranges from 310 to 370. Fortified flour. It is used for the preparation of bakery and confectionery products with the longest proving time: panettone, pandoro, colombo, croissants, brioches.
• Parameter W is more than 400. Fortified flour called manitoba.

Thanks for the clarification

Peace be with you bakers!
Admin-
mixed flour and eggs with a blender and then refrigerated for 3 hours
mixed up and this and that is good, but rolled in different ways
flour - GALIANI - in two versions from one package and eggs from one package

[I offer more information on the selection of the ratio of flour-egg-water-salt-oil.]

I offer more information on the selection of the ratio of flour-egg-water-salt-oil.

Information from the site 🔗 and pictures, since it is difficult to make a photo during the rolling of the dough, and this is very important - SEE !!!!

The most common recipe today is this content: 100 grams of flour + 1 egg + 1/8 tsp. salt + 1/4 tsp. olive oil.

The recipe works perfectly, but I prefer to use the weight ratio:

3 parts flour + 2 parts eggs (plus salt and olive oil)

If an average egg weighs 60 grams (without shell), then 2 eggs need 180 grams of flour (which is less than the popular proportion I quoted above).

The calculation of the amount of dough you need is as follows: 1 egg for 1 person, if the pasta is the main course, or 1 egg for 2, if the pasta is an intermediate dish.

Which flour to choose?

The most suitable flour for fresh pasta in Italy is considered to be white soft wheat flour 00 (farina per pasta fresca). This flour contains a high percentage of gluten, and due to its very fine grinding, it absorbs water well during mixing (has a high moisture capacity). The dough from this flour turns out to be strong, elastic, holds the filling well (in pasta with filling, like ravioli) and, thanks to the presence of eggs, keeps its shape well, does not boil over.

If you don't have the opportunity to buy Italian flour for fresh pasta, use all-purpose flour.

In Russia, this flour is marked with MK.

General purpose flour is made from soft wheat with the addition of up to 20% durum flour.

In Israel, you can buy Italian flour for fresh pasta in specialized stores or use general-purpose flour, which is also made from a mixture of soft wheat and durum wheat.

Part of the flour in this recipe (up to 10%) can be replaced with fine durum wheat semolina (semolina). The addition of semolina will make the dough a little rough and the pasta will hold the sauce better.

I prefer to use semolina as a sprinkle on the board when rolling out the dough.

Measure out the correct amount of flour and place on a board or bowl.Personally, I prefer a bowl, although it has to be washed afterwards, it is easier to mix the dough in a bowl.
Make a "well" in flour and pour the eggs into it. Eggs should be at room temperature. Pour in salt, pour in olive oil and start shaking the eggs with a fork, grabbing the flour from the walls of the "well".



Stir in all the flour gradually.



If you have a food processor, then you can prepare the dough in it, thereby making it easier for yourself.



Place the resulting ball of dough on the board. The ball will be bumpy and rough.



Start kneading the dough by grabbing the top of the ball with your fingers and using the heel of your hand to crush the bottom of the ball. Rotate the ball from side to side all the time.



Knead until the dough is smooth and stretches without tears - this is a sign that gluten has developed in the dough. Usually 10 minutes of mixing is enough. At the end of kneading, when the dough is already elastic enough, you can stretch it several times and fold it, again collecting it into a ball - this operation will strengthen the gluten.


Place the dough in a plastic bag and refrigerate. The dough should lie down for at least two hours, or better overnight, so that all the necessary processes are completed: the liquid spreads evenly throughout the entire piece, the gluten becomes elastic. The ripe dough will give you the opportunity to roll it out thinly and effortlessly!
Remove the dough from the refrigerator and let it warm to room temperature. Divide the dough into small, apple-sized portions. Work with only one piece of dough, keep the rest under plastic wrap and a damp towel.
Roll the dough into a circle with a rolling pin. Roll from the center "towards you" and "away from you", turning the piece 90 degrees each time and turning it from side to side. If the dough sticks to the board hard, add flour or semolina.



When the dough is thin enough, start stretching it: wrap it around the rolling pin and, holding the free end of the dough, pull the rolling pin up. Stretch the dough out to the sides along the rolling pin. Roll out again and stretch again until the dough is thin enough.



For flat products (such as fettuccine and other types of noodles), the thickness of the dough should be 1 mm, the outlines of your hands should appear through the dough. For pasta with filling (ravioli), the dough should be even thinner, you can clearly see your hands through it

[Ira]

Thanks for the clarification

Ira, thank you, it won't be enough. You have homemade noodles, personally rolled out

[shade]

Peace be with you bakers!
Admin-
mixed flour and eggs with a blender and then refrigerated for 3 hours
mixed up and this and that is good, but rolled in different ways
flour - GALIANI - in two versions from one package and eggs from one package

shade , twist it again, see how others do it and themselves with pens ... everything seems to be simple

Peace be with you bakers!
Admin-
yes nooooooooooo it's okay
just what I mean: flowers: what seems to be like a standard recipe 100 grams of flour per 1 egg
my dough sticks, but by weight 1 to 2 everything works out perfectly

to the fact that it seems like according to the standard recipe 100 grams of flour per 1 egg
my dough sticks, but by weight 1 to 2 everything works out perfectly

So we will do so, the dough must be of high quality

[Ira]

Ira, thank you, it won't be enough. You have homemade noodles, personally rolled out

I will try in the near future, I will definitely report back

["Snails" with goat cheese from Donato De Santis]

Tanya, thanks for the inspiration. I am reporting.
"Snails" with goat cheese from Donato De Santis
Egg Ravioli by Donato De Santis

[HERE]

HERE I am posting a part of the VIDEO where Donato shows and talks about flour, pasta, methods of making dough, various tools for making pasta and gives a lot of advice.
I advise you to look, even look very closely ... and then a lot of secrets in the preparation of Italian homemade pasta will be revealed!

Thanks Admin!

Thank you!!! Admin !!! A very interesting and informative video. I went to the Internet to look for sequels. Thanks again!!!

[Irishka]

Thank you!!! Admin !!! A very interesting and informative video.I went to the Internet to look for sequels. Thanks again!!!

Irishka, THANK YOU!! Good dough and delicious pasta!

Who would doubt that Villa Pasta you also need to look here, with us! ..
Thanks a lot for the recipe collection, Admin!
Thanks to them I have been dabbling for the second day.
behold, I carry fettuccine to show off

[Arochka]

Arochka, what a gorgeous dough it turned out And the cutting of the pasta ... to fall, do not get up, everything is even and neat, bravo!

so there is no special merit in cutting
I used a machine to cut
more precisely, she cut, and I squealed like crazy and jumped from delight to the ceiling
I made this dough completely from semolina, and yesterday I mixed it 50/50 with ordinary flour.
By the way, I do not immediately begin to knead this dry lump, at first I keep it in the film for 20-30 minutes, it then softens and gives in very well.
the consistency of the finished pasta I liked more today - from semolina, - it turned out very elastic, it is pleasant to chew

Here I agree, it is better to let the dough lie down a bit, make friends with flour with eggs / water and it will roll out well. It's better than adding water to the dough.
And on eggs the dough turns out much better - elastic and not so watery

aha, I did it on 3 eggs + st. l. olive oil, and all this for 330 g of semolina (there were remnants)

the consistency of the finished pasta I liked more today - from semolina, - it turned out very elastic, it is pleasant to chew

Agree. Semolina, or 50/50, is the best in every way. ... Even after drying, it remains the same yellowish. Of course, pasta made from plain flour is also delicious. After all, she is HOME !!!

Girls, and I add turmeric and the color is very beautiful. you can also paprika ...

Girls, go crazy! the second day I plunge into this atmosphere of a villa and pasta ... even my husband is inspired with me, looks ..) evaluating my stocks, I found that I have a lot of frozen yolks after creams and meringues, and moreover, exactly six yolks in all packages.
question: is it possible to make dough on the yolks or help me make the correct recipe using six yolks please! or twelve ..)

[SnieZhinka]

SnieZhinka, I once watched as Renato made a dough from some yolks and several whites ... It seems that he didn't add water at all! There was also olive oil !!! I remember that it took at least a dozen eggs !!!

I want to ask the knowledgeable ...
I made the dough, rolled it out and boiled it. And what to do with it next? I mean, if you cook for the future? add oil to cool and in the refrigerator?

[Mirabel]

Mirabel, with butter and in the refrigerator! And then I warmed it up on heating or pour a little water and steam.

[Marina]

Marina, Yes, I already figured it out, but I didn't have to save anything. They ate everything very quickly.

Ladies, happiness has come in the form of a couple of trays of eggs. I would like to process it into a paste, but I can't think of a better way to save it
Dried and sealed, or sliced ​​and freezer?

You can divide and do both options

Today I tried to make pasta according to the classic recipe from the first page:
Standard dough for Italian pasta
Recipe:
Wheat flour ordinary - 300 grams
Fresh eggs - 3 pcs.
Salt - a pinch
Olive oil - 1 tsp.

Nothing happened ((((it all turned into a crumb, I could not connect it to a ball at all (((eh, I just threw 3 home eggs in vain ... Without a kneader) you cannot knead this, unfortunately.

Well, I threw it in vain. It was necessary to add a little more water so that the dough would be kneaded into a bun.
It was possible to knead in a dough mixer, and by hand - as you like

After all, we all have different products, by properties, by weight, and so on ...

I knead this dough for one egg. It always works. It all depends on the size of the egg. the dough from this is either very steep or softer. The steeper the dough, the better it is cut on the machine. This is from my experience. Why did you throw out the dough? Either they would add a little water to it or put it in a bag and leave it for a while. Usually the dough softens
In, already Tanya answered