Freewheeling Andy Posted November 26, 2006 Share Posted November 26, 2006 I made pasta for the first time last night. It tastes so much better than shop brought pasta. Very, very pleased about it. And the pasta side isn't too much like hard work, really. Just flour and eggs and a bit of salt, mixed and mixed and kneaded and kneaded and then rolled flat. Filling the pasta, which I did with a chilli, roasted pepper, garlic, olive and mozarella stuffing, though, was a right pain, and took forever. I think it was worthwhile, though. Quote Link to comment Share on other sites More sharing options...
Janet Posted November 26, 2006 Share Posted November 26, 2006 I made pasta for the first time last night. It tastes so much better than shop brought pasta. Very, very pleased about it. And the pasta side isn't too much like hard work, really. Just flour and eggs and a bit of salt, mixed and mixed and kneaded and kneaded and then rolled flat. Filling the pasta, which I did with a chilli, roasted pepper, garlic, olive and mozarella stuffing, though, was a right pain, and took forever. I think it was worthwhile, though. Sounds yummy! Silly question, but did you fill the pasta 'raw' and then boil it, or did you cook it before you filled it. I'm guessing the former! I love pasta, especially with mushrooms, pesto and pine nuts, but I've never made my own. Quote Link to comment Share on other sites More sharing options...
Freewheeling Andy Posted November 26, 2006 Author Share Posted November 26, 2006 Yeah. I filled it raw. I was using a US recipe, so apoligies for the units - I used 3 cups of fine flour - which is sort of one and a half pints, and five eggs mixed together , gently mixed them together and then kneaded the whole lot for about 10 minutes. The recipe set let the "dough" rest, covered, for half an hour, which I did. Then I just rolled it until it was thin - repeatedly turning it and keeping the surface well floured, chopped it into rectangles, put filling on one side, dabbed water around the edge to make it stickier, put the other side over and squashed the edges together. Really that easy. The filling was just a mozzarella ball, a couple of roasted peppers from a jar, three or four hot chillies from a jar, about 10 olives -all choped into small bits - and a couple of cloves of garlic, crushed, and a bit of salt and pepper. Boiled them for about 4 or 5 minutes, and was a bit careful when removing them from the water because they were looking pretty fragile. Delicious, though. I just had some leftover ones and they're still very good. Quote Link to comment Share on other sites More sharing options...
Freewheeling Andy Posted November 26, 2006 Author Share Posted November 26, 2006 Oh, and those quantities make way too much pasta. Quote Link to comment Share on other sites More sharing options...
Janet Posted November 26, 2006 Share Posted November 26, 2006 Mmmm thanks. I might have a go at that next weekend. LOL @ 'Reading... is a pretty soulless town in Berkshire'! Quote Link to comment Share on other sites More sharing options...
Maureen Posted November 26, 2006 Share Posted November 26, 2006 Yes fresh pasta does taste delicious. I love it stuffed with salmon, or with fresh ricotta and eggs. Quote Link to comment Share on other sites More sharing options...
dogmatix Posted December 1, 2006 Share Posted December 1, 2006 I'm making homemade Chicken Fetuccini Alfredo tonight! Quote Link to comment Share on other sites More sharing options...
Janet Posted December 1, 2006 Share Posted December 1, 2006 I'm making homemade Chicken Fetuccini Alfredo tonight! Yum! Fancy making extra for me?! Quote Link to comment Share on other sites More sharing options...
dogmatix Posted December 1, 2006 Share Posted December 1, 2006 Do you think it will still be warm when it gets there? Quote Link to comment Share on other sites More sharing options...
Maureen Posted December 8, 2006 Share Posted December 8, 2006 for the adventerous... http://italianfood.about.com/library/rec/blr0071.htm Quote Link to comment Share on other sites More sharing options...
Sarahrob Posted December 8, 2006 Share Posted December 8, 2006 This is the recipe I've tried (and failed) to make: http://www.bbc.co.uk/food/recipes/database/pumpkinravioliwithsa_71558.shtml The filling smells so lovely but I can't get it to stay in! Twice now I've ended up making a last-minute tomato sauce to stir through the pasta as the filling from the ravs is at the bottom of the pan of water (and even I wouldn't expect people to eat plain pasta with butter as a main course!) Quote Link to comment Share on other sites More sharing options...
Maureen Posted December 8, 2006 Share Posted December 8, 2006 Have no idea why Sarah. Quote Link to comment Share on other sites More sharing options...
Maureen Posted December 8, 2006 Share Posted December 8, 2006 I would try another recipe though, if I were you...... ......and you are doing the water bit I assume? Quote Link to comment Share on other sites More sharing options...
Sarahrob Posted December 8, 2006 Share Posted December 8, 2006 I do stick them together and everything goes well until they hit the water! I think I've narrowed it down. Either: My pasta is too dry (I'm only following the recipe for the filling - the pasta I make by feel) I'm overfilling them I'm not leaving a big enough border to seal I'm boiling the water too fiercely I'm probably going to try another couple of times (I don't like to admit defeat ) and if I still can't produce a decent ravioli then I'm going to use the filling mix to make some other form of stuffed pasta. I could always buy a can... Quote Link to comment Share on other sites More sharing options...
Maureen Posted December 8, 2006 Share Posted December 8, 2006 Ok, you can strike boiling the water too fiercly off the list. Could be a mixture of overfilling and not enough edge to seal.......... Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.