I made fresh pasta dough using 300g of 00 flour and 3 eggs. Knead for about 15 mins and i let the dough rest for approximately 1h in the fridge.
I then made 2 types of raviolis (ricotta and spinach) and (pork, celery, onions, garlic and parmesan).
I used the rest of the dough to make fettuccine.
I definitely have to improve on the ravioli size and shape but the dough had the perfect texture!
by Miperso
4 Comments
I have a couple of ravioli stamps that help with consistency. I want to upgrade to a rolling cutter, I feel like it would be more efficient.
The pasta looks awesome, great job and the fillings sound pretty good as well. If it’s okay to throw my two cents in for the Rav you can use two different sized shaped cookie cutters (round is easy) to form the dough with a smaller one and cut with a larger for a cleaner look. That’s all I got since they look super awesome.
the pasta roller attachment is such a great thing.. I used to hand roll or machine-hand-roll pasta for years but man when I got the attachment for the Kitchenaid.. wow what a difference .. enjoy the pasta, looks great
What an ART pasta making is