Comments on: Homemade Ravioli Pasta

By: Rosa

Rosa — Tue, 06 Dec 2011 00:41:23 +0000

How many raviolis does this make, approximately, please?
LOVE the accompanying photos – thanks so much!

By: Tim

Tim — Fri, 08 Jul 2011 01:26:12 +0000

@Galena I’ve never used a rolling pin like that, always just do it by hand. But that definitely sounds like a handy tool

By: Galena

Galena — Tue, 05 Jul 2011 07:48:18 +0000

Do you ever use a rolling pin with squares that cut the raviolis systematically? I remember my motherinlaw doing this and they came out the same size with nice scaloped edges too. She died and I can’t find out anything from anyone else in the family.

By: admin

admin — Sat, 16 Apr 2011 02:15:10 +0000

@Taffi Half a cup of four isn’t too much to have left over. The liquids take what they need in flour, and no more. There are other variables to consider, but basically.. if it ends up making a good end product then it worked.

By: Taffi

Taffi — Sun, 10 Apr 2011 23:25:16 +0000

I’ve made this a few times, and each time I have over 1/2 cup of flour left over that I can’t mix into the dough. Is this amount normal, or should I keep trying to get a little more to mix in? Should I add another egg or just use less flour? Help! Also – would it turn out as well in a stand mixer, or does this really benefit from hand mixing? I have pretty bad carpal tunnel in both wrists that makes it really painful to knead a stiff dough like this at all, let alone for 7 or 8 minutes. (Yep, I’m a wuss. LOL) Thanks for the awesome recipe, though! I love the flavor and that it’s really so simple.

By: Amanda

Amanda — Sun, 17 Oct 2010 20:39:10 +0000

how many ravioli does this recipe make?

By: Calzones

Calzones — Fri, 01 Oct 2010 03:22:30 +0000

[...] Dusting your pizza peel lightly with some semolina flour (semolina is the kind of flour used in ravioli pasta) will help the calzone slide off easily onto the hot pizza stone.. Sticking is bad, [...]

By: Mushroom Ravioli, Manicotti « Fencers+Knives+Heat=Cooking?

Mushroom Ravioli, Manicotti « Fencers+Knives+Heat=Cooking? — Sun, 08 Aug 2010 18:23:36 +0000

[...] the mushrooms were cooking down, I found a semolina pasta for ravioli recipe, that turned out great results. We’ve used several pasta recipes in the past, but due to poor [...]

By: justin newman

justin newman — Wed, 21 Jul 2010 16:24:38 +0000

very good i like how you showed me how to make it thank you