![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
*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)...
