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 Post subject: Re: Ravioli + chocolate cake = heaven
PostPosted: Fri Mar 07, 2014 11:22 am 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
I use squeeze bottles all the time. It's very Pollockesque...

Amy


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 Post subject: Re: Ravioli + chocolate cake = heaven
PostPosted: Sat Mar 08, 2014 6:50 pm 
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Joined: Thu Dec 18, 2008 5:29 am
Posts: 454
Location: York PA
thanks for the recipe, Em. Now could I bother you for the pasta recipe? Do you use your pasta recipe for all pasta?
TIA
Kathy


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 Post subject: Re: Ravioli + chocolate cake = heaven
PostPosted: Sat Mar 08, 2014 8:14 pm 
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 531
Location: Virginia
Kathy Henry wrote:
thanks for the recipe, Em. Now could I bother you for the pasta recipe? Do you use your pasta recipe for all pasta?
TIA
Kathy

Hi Kathy. Sure thing, it's no bother. I use my FP to make pasta dough, and always use the same recipe for everything. The KAF pasta blend is great, but now I buy what's in it individually and make my own mix to make it less pricey. I make enough of the mix at one time to fill a canister, let's say with 6 cups of A-P, 3 cups of durum flour, and 3 cups of semolina. (I buy the durum and semolina from KAF when I can get free shipping, but of course Semolina is available from a lot of sources. And just A-P will of course work fine, but the combo gives it a really tender bite (if that makes sense) and at the same time more of a silky feel, IMO.

So when I'm ready to make it, I put 3 cups of the flour mix in my FP and 4 large eggs. Then I run the FP for a few seconds to combine it, and then I drizzle anywhere between 2 to 4 T. water in it while the FP is running, until it forms a ball that starts banging around the side of the FP. Sometimes the dough rises up a little off the bottom and won't form into a ball, and in those cases I just stop it and push the dough down with a spoon or whatever and add a bit more water and run it again. (And it doesn't need to all be in a ball, just most of it.) Then I dump it onto a lightly-floured surface and knead it for just a minute or so and then wrap it in plastic wrap and let it rest for a half hour or so. Then it's ready to roll or refrigerate. That makes about a pound and a half of pasta dough.

One great thing about it is that once you make the dough and roll it and cook it, you don't have to use it right away. When I made it last weekend, I had quite a bit of the cooked pasta leftover, so I put them between parchment in an airtight container, and put a damp paper towel above the top sheet of parchment, and it kept perfectly for 3 days. Then I made more cannelloni filling and did another batch for a friend. This was her reply (totally due to the recipe/homemade pasta, not any credit on my part). I really got a kick out of it.

"I thought we were friends. You have been holding out on me. WHY HAVE I NOT HAD THIS BEFORE??" :D

Emilie


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 Post subject: Re: Ravioli + chocolate cake = heaven
PostPosted: Sat Mar 08, 2014 8:32 pm 
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Joined: Thu Dec 18, 2008 5:29 am
Posts: 454
Location: York PA
Thanks
I am looking forward to making this next week!
Kathy


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 Post subject: Re: Ravioli + chocolate cake = heaven
PostPosted: Sat Mar 08, 2014 8:40 pm 
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 531
Location: Virginia
Let us know how it turns out!


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 Post subject: Re: Ravioli + chocolate cake = heaven
PostPosted: Sat Mar 08, 2014 9:26 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1191
Location: Chico, CA
Hi Emily. I bought this pasta flour from Vitacost with one of my orders (free shipping, though the most they charge is $4.99). Would I just use this or mix it half with AP flour. The pasta flour has 13% protein. I hope to make some next week as well.

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Alina


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 Post subject: Re: Ravioli + chocolate cake = heaven
PostPosted: Sat Mar 08, 2014 9:44 pm 
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Location: Virginia
That's a good question, Alina. I'm no expert, but have never made pasta without some AP flour. So you could do a test with half AP and half the Hodgson mix (you could do 3/4 c. of each and 2 eggs and 1-2 T. water) and see how it feels when you roll it and maybe boil a little bit as a test. Then you could adjust the proportions going forward if needed. I'll be anxious to hear how you like the cannelloni. I've probably built it up too much but it really is like heaven on a plate as far as we're concerned!

Emilie


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 Post subject: Re: Ravioli + chocolate cake = heaven
PostPosted: Sat Mar 08, 2014 9:55 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
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Location: Chico, CA
Thanks Emily will do.

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Alina


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 Post subject: Re: Ravioli + chocolate cake = heaven
PostPosted: Fri Mar 14, 2014 12:38 pm 
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
I was distinctly told there would be cannoli! :evil:

:D


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 Post subject: Re: Ravioli + chocolate cake = heaven
PostPosted: Sat Mar 15, 2014 6:57 am 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 663
Location: W. Montana
Emilie wrote:
JesBelle wrote:
Channel your inner Jackson Pollock.

That's good advice. However being fairly OCD when it comes to things being even and proportional, I'd have to be in a serious Zen state to find him. In fact consumption of an alcoholic beverage at the time would likely be necessary. I'll definitely try that :D



consumption of adult beverages always works for me.


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