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*Enjoys 1st homemade, partly whole-wheat pasta (raviolis)*
& learned alot: the thinner, the better, don't over-do the flour addition when initially mixing (it'll get less sticky once kneaded, don't worry), work quickly before it dries out and gets too leathery (or roll out only a teeny bit at a time).
Even so, none of them opened on me during cooking!
Just need a more interesting filling recipe (besides plain ricotta & egg)...
& learned alot: the thinner, the better, don't over-do the flour addition when initially mixing (it'll get less sticky once kneaded, don't worry), work quickly before it dries out and gets too leathery (or roll out only a teeny bit at a time).
Even so, none of them opened on me during cooking!
Just need a more interesting filling recipe (besides plain ricotta & egg)...
Because I agree totally with the following Better Times stance:
"Better cooking isn't everything, but it is something that we all can understand. It is one step in the direction of family economic security. It provides instant rewards...good food and better health!"
The ravioli didn't take that long at all. Who knew? Now I do - know that that particular process is a lot less complicated than I assumed.
Didn't even need all that fancy 'gourmet' equipment people assume they must have before making this sort of thing.
Next time, I can make a full-size batch of dough and use up the remaining filling - and freeze those suckers (uncooked) for later.
"Better cooking isn't everything, but it is something that we all can understand. It is one step in the direction of family economic security. It provides instant rewards...good food and better health!"
The ravioli didn't take that long at all. Who knew? Now I do - know that that particular process is a lot less complicated than I assumed.
Didn't even need all that fancy 'gourmet' equipment people assume they must have before making this sort of thing.
Next time, I can make a full-size batch of dough and use up the remaining filling - and freeze those suckers (uncooked) for later.
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