Pasta Dough for Ravioli

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very easy. Easy to make and easy to remember for next time (won't need to print or write it down. Feels like the simplicity of authentic Italian cooking. This was exactly what I was looking for. My 6-yr old & I had a blast using this dough for fettuccine. We're making this with huge meatballs tonight. : Thanks Tyler!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Mixed it on settings 3 then 2. Once all flour was pretty much all moist it still would not blend together. Took others advice and added about 2 tsps of water and it formed fine. Dough was great and ravioli turned out great.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Perfect 1st try and easy to work with. I'll keep this one handy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe needs at least a cup of water. There is no way anybody can make this recipe work the way it is written.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I also found the dough dry and had to add water. Once that was done, it was great. I used my kitchenaid pasta machine and went all the way to number 8. Thin, delicate and wonderful.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this recipe, I've used it 3 times already. I like it for the ravioli but I like it even better for spaghetti...Yum! And it fills my family up better than store bought pasta as well, I may never go back..it may take a little longer but the end result is worth every minute!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this twice. The first time I used the paddle with my stand mixer since the amount of flour was not enough for the dough hook. The dough needed a couple of Tbsp of water to form. The second time I thought I'd use the food processor. It was like cornmeal until I added several Tbsp of water to from a dough but it came together and kneaded to a silky pasta dough. 5 was too thick on my Marcato. 6 was like wonton and the filling broke out when cooked. 5 1/2: just right.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

If you're using a Marcato Pasta machine you would want to go to 6 with the dough. Then your ravioli will come out nice and light.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely Fabulous!
First time making pasta dough and this is a great recipe. I added a tablespoon of water at the end because my dough was not picking up all of the flour. Rolled out beautifully, even used the trimmings with success.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

great recipe, i would definately go thinner on the dough than i did, i only took it down to a 3... i would go to 5 i think for the ravioli.