I thought I saw a pasta thread

[taipantoo]

I thought I saw a pasta thread, but can't seem to find it now.

I love to make my own egg noodles because they taste better than regular pasta.
My problem is that I try to use the egg noodle doe to make my ravioli with my pasta cutter machine.
The egg noodle doe doesn't remain plyable enough to stretch over the filling and I just end up with a mess.

It may just be that I am using egg noodle doe instead of pasta doe, but I don't know enough about it to figure it out.

Is there any help here?

[jeff]

Few pointers.

1/2lb flour
2 eggs
1/2 oz oil
salt and water as needed.

If you're using a pasta machine, mix everything together till its mixed good,
if rolling it out by hand, kneed the dough on a floured surface for 8-10 minutes. This will allow it to roll out easier by hand.

wait a min... pasta machines are like $20.00 everyone should have one, so just mix it till it comes together =)

KEY POINT!!!!! Bench prof your dough! let it rest for at least 1 hour before rolling it out.

After you roll out your ravioli and cut them into squares, or circles, make sure you do not over fill the raviolis I've heard that overfilling is the #1 mistake that people make when filling raviolis, I find that it turns out better when I use a good bit less then what I thought would go in.

Depending on the size of your ravioli, use 1/2 tsp, 1 tsp, and 1 1/2 tsp worth of filling. Cook up one batch then see what works the best for your sized raviolis.

Also remember, if you slightly under cook the ravioli you can freeze them and finish them off later on by simply dropping them into hot water untill they heat up. I should keep in the freezer for a few months.

[taipantoo]

Originally Posted by jeff

Few pointers.

1/2lb flour
2 eggs
1/2 oz oil
salt and water as needed.

That's pretty close to my recipy(SP?)
I use 1 lb. of flour (Duram wheat when I have it) and 3 eggs with 1 oz. of oil and water as needed.

A good point here is if you weigh your flour instead of measuring it, you never have to adjust for a humid or dry day.

If you're using a pasta machine, mix everything together till its mixed good,
if rolling it out by hand, kneed the dough on a floured surface for 8-10 minutes. This will allow it to roll out easier by hand.

The machine I use is a pasta roller & cutter.
It does not mix the doe.
I mix my doe with the Kitchenaid mixer and it rests in the fridge for an hour before I use the machine to roll it out and cut it.

wait a min... pasta machines are like $20.00 everyone should have one, so just mix it till it comes together =)

KEY POINT!!!!! Bench prof your dough! let it rest for at least 1 hour before rolling it out.

After you roll out your ravioli and cut them into squares, or circles, make sure you do not over fill the raviolis I've heard that overfilling is the #1 mistake that people make when filling raviolis, I find that it turns out better when I use a good bit less then what I thought would go in.

The way the ravioli maker attachment works is I roll out the doe to about 4" wide by a couple of feet long, double it up and start it into the roller.
It will roll out 3 1" X 1" raviolis as you crank it.
As soon as the 1st seem is pinched you start to add the filling.
As you crank it, the extra filling stays on top and gets trapped in the next set of 3 voids (if that makes any sence).

Depending on the size of your ravioli, use 1/2 tsp, 1 tsp, and 1 1/2 tsp worth of filling. Cook up one batch then see what works the best for your sized raviolis.

I can cut and seal them by hand, but I've always wanted this attachment to work, but have never gotten good results.
It could be that the attachment is a piece of crap and will never work, but it looks real simple and I think it should work.
I think it's me that's doing something wrong.

Also remember, if you slightly under cook the ravioli you can freeze them and finish them off later on by simply dropping them into hot water untill they heat up. I should keep in the freezer for a few months.

Thanks for the quick reply