topic Re: Question for Those Making Homemade Pasta in Kitchen

Question for Those Making Homemade Pasta

patticakes — Wed, 28 May 2014 13:08:57 GMT

I'd love to have some of your tried and true "homemade" pasta recipes--not necessarily the sauce but the pasta itself. Also, anyone have a recipe for a lower carb pasta like Dreamfields?

Re: Question for Those Making Homemade Pasta

PamelaSue72 — Wed, 28 May 2014 14:09:10 GMT

This isn't low-carb, but it's a good ravioli recipe, if it's something you're looking for. I'm sure you could make the pasta in a pasta machine, but I just roll it out by hand. It doesn't take particularly long; I usually make three batches of the dough, then fill one full batch with each of the three fillings. They freeze beautifully, so you can come home after a busy day at work and enjoy homemade ravioli any time. I love to spend a couple of hours in the morning making ravioli.

I do have some recipes for different pastas (with egg, without egg, for example, or whole wheat, things like that), but I'm not at home right now. Again, I'm sure you can make them in a pasta machine, but for plain old noodles and such, it's easier just to roll the dough out and cut it that way. I have both a regular pasta machine (it's not an electric one) and the machine for the Kitchen Aid. If you're interested, I can post the recipes for you.

HOMEMADE RAVIOLI

Dough:
2¼-2½ cups flour
1/3 cup water
2 eggs
1 tablespoon olive oil
1 teaspoon salt
6 quarts water
1 tablespoon salt
1 tablespoon salad oil
¼ cup grated Parmesan cheese

Cheese Filling (below)
Meat Filling (below)
Spinach Filling (below)

Your favorite spaghetti sauce

In large bowl, combine one cup flour with the remaining Dough ingredients. Beat 2 minutes or low speed, scraping bowl occasionally. With wooden spoon, stir in enough remaining flour to make a soft dough. Turn onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Cover dough and let rise about 30 minutes. Cut dough into six pieces.

On floured surface and with floured rolling pin, roll one piece of dough into an 18-inch rectangle. Cut rectangle into nine 4 x 2-inch pieces. Drop a teaspoonful of desired filling on the narrow side of dough to within ½-inch of the edge. Brush edges of dough with water. Fold dough over filling and seal well by crimping with a fork dipped in flour. Place ravioli on a floured clean cloth or paper towels. Repeat with remaining pieces of dough.

In large sauce pot, heat water, salt, and oil to boiling. Carefully add ravioli. Reheat to boiling. Reduce heat and cook 5 minutes to until tender. Drain thoroughly. Serve with your favorite spaghetti sauce and lots of Parmesan cheese.

Cheese Filling: Combine 8 ounces ricotta cheese, 3 tablespoons minced parsley, 2 tablespoons Parmesan cheese, one egg white, and 1/8 teaspoon salt. Stir until well-blended.

Meat Filling: Cook ½ pound ground beef, 1/3 cup minced onion, and 1 minced garlic clove until meat is browned. Drain thoroughly. Stir in 1 egg, ¼ cup minced parsley, 2 tablespoons grated Parmesan cheese, and ¼ teaspoon salt. Stir until well-blended.

Spinach Filling: Combine a 10-ounce package frozen spinach (thawed and very well-drained), with 1/3 cup Parmesan, 2 egg yolks, 1 tablespoon softened butter, 1/8 teaspoon salt, and 1/8 teaspoon nutmeg. Stir until well-blended.

ETA: This recipe is originally from The Good Housekeeping Illustrated Cookbook (1980). This recipe makes four main-dish servings. One batch should make 54 ravioli. One batch of filling should be enough for one batch of ravioli. You can also roll the ravioli out and cut them larger, thereby getting 20 ravioli from one batch.

Re: Question for Those Making Homemade Pasta

StylishLady — Wed, 28 May 2014 14:57:16 GMT

Ravioli like the above recipe is easy to make and a pleasant change of pace for your pasta loving family. Beats the stuff from the store hands down.

Re: Question for Those Making Homemade Pasta

wagirl — Thu, 29 May 2014 03:32:38 GMT

I haven't made pasta in years. I have the ronco pasta maker that worked so well and made all sorts of pasta and then I had the stainless steel counter top hand machine that I used alot too. It was so easy and really so superior to the store bought stuff.

Re: Question for Those Making Homemade Pasta

patticakes — Thu, 29 May 2014 12:12:03 GMT

PamelaSue72-I'd love your recipes when you get the time. Ravioli sounds yummy.

Re: Question for Those Making Homemade Pasta

PamelaSue72 — Thu, 29 May 2014 12:50:53 GMT

Ok, am at work today, but will print some out tonight for you.

Re: Question for Those Making Homemade Pasta

CountryMusicGal — Thu, 29 May 2014 16:37:13 GMT

For PamelaSue72 --

Could I mix the dough and knead it in my KitchenAid? I mix & knead gnocchi dough in the mixer. Is one recipe of your fillings the amount for one recipe of dough? Approximately how many ravioli does one recipe make? I am having out-of-state company soon and would like to make them in advance & freeze them. Sorry for so many questions, but TIA!

Re: Question for Those Making Homemade Pasta

PamelaSue72 — Thu, 29 May 2014 18:02:56 GMT

I will look the ravioli recipe up again when I get home and answer your questions then. Hope that's OK. I am at work now.

Re: Question for Those Making Homemade Pasta

PamelaSue72 — Fri, 30 May 2014 11:18:19 GMT

I edited the Homemade Ravioli recipe for you you above, but will add the information here, too.

The above ravioli recipe is originally from The Good Housekeeping Illustrated Cookbook (1980). This recipe makes four main-dish servings. One batch should make 54 ravioli. One batch of filling should be enough for one batch of ravioli. You can also roll the ravioli out and cut them larger, thereby getting 20 ravioli from one batch.

I have a cookbook that deals with nothing but different kinds of pasta and pasta doughs, but I can't find it. I know that it has dough with eggs and without eggs, dough with semolina flour, dough with regular flour. I will continue to look for the book and will post the recipes when I find it.

Re: Question for Those Making Homemade Pasta

patticakes — Fri, 30 May 2014 12:06:31 GMT

The name of a good "pasta" cookbook would be good, too. I'm not so much interested in the sauces, etc. but the pasta itself.

Re: Question for Those Making Homemade Pasta

Campion — Fri, 30 May 2014 13:26:15 GMT

I can suggest making homemade pasta from white spelt flour (or whole spelt if you like whole grain pasta--I do not but some do.)

This is a wheat relative so if you are celiac, it's not for you, but the spelt is far more digestible. My wheat (not celiac) sensitive late husband could eat spelt, not wheat. It isn't lower carb but it is very digestible and gets around the bloat from wheat.

It also makes particularly good noodles. It's regularly used in Germany where we lived. Works up easily and makes a very tender, good noodle. I use the same recipe for flour noodles with egg. (Make a pile on the board, add an egg or two in center of well, work in. Add a dash of water if too dry, etc.)

After I let my dough rest, I simply roll it and cut it with an Atlas pasta maker. If you leave the sheets whole, they make great lasagne.

Our health food store coop carries white spelt flour but sometimes you have to mail order it. It's well worth it. By the way, spelt is the same as Italian "farro" which is a kind of wheat berry (spelt berry) that cooks up like rice and can be used for salads or pilaf. It's very common in Tuscany and it's very good, too.

Re: Question for Those Making Homemade Pasta

CountryMusicGal — Fri, 30 May 2014 17:08:54 GMT

For PamelaSue72 ~~

Well, I just finished making the ravioli & they are in the freezer before I pack them up for storage. I had devil of a time rolling out the dough. I let it rest 15 min. before rolling & I did the best I could with it. I ended up using a 3" biscuit cutter and putting them together by hand per your instructions. I came out with about 26 larger ravioli. It was a lot of work . . . time for my nap!! Gnocchi are much easier -- I use Tyler Florence's recipe and find it to be the best I've used. The potatoes are baked and then riced before mixing dough.

Thanks for your advice! I am sure the raviolis will be worth the effort it took!

Re: Question for Those Making Homemade Pasta

PamelaSue72 — Fri, 30 May 2014 18:04:27 GMT

I'm sorry you had trouble with your raviolis.....this is why sometimes I hesitate to post a recipe, because I feel badly if people have trouble with it. But honestly, I've been using this recipe for quite a few years now and, well, it's always been a good one for me. I even taught one of my GFs how to make ravioli using this recipe. And she still uses it as well.

I hope you'll be happy with the finished product (and that your guests will like them, too!). They really are quite good.

Re: Question for Those Making Homemade Pasta

Pickwickpapers — Fri, 30 May 2014 18:32:59 GMT

Thanks for the recipe.....I can't wait to try it......I bought a pasta machine a few months ago and needed a good recipe..........

Re: Question for Those Making Homemade Pasta

CountryMusicGal — Sat, 31 May 2014 13:31:43 GMT

Pamela Sue -- I am sure the raviolis turned out fine. First time I made them, so I was just getting the hang of it! The next time, I am going to make my dough in the food processor, as I see many people do. Anything to make it easier!

For whoever is interested -- I hit on a great Italian website. www.mangiabenepasta.com

Everything you ever wanted to know about pasta -- and Italian recipes in general. Have a great weekend.