Very tasty, will definitely make again and again. I'm excited to try out other flavors, particularly whole wheat pasta, since that's about all we ever eat. My only problems were that this dough was VERY hard to roll extremely thin, which is needed for ravioli. Yes, I let it rest, and it definitely helped, but it was still very difficult. Whole wheat would make this even harder. (Um, hubby... can I have a pasta roller?) The only other thing is that this is a teeny recipe. I doubled it originally and cannot POSSIBLY see how a double recipe would feed six. I rolled as thin as possible by hand and got maybe 12-15 large ravioli out of a double recipe. I had to mix up another double (and I should have tripled it!) batch quickly to use up the rest of my ravioli filling. Perhaps as spaghetti or some other shape this stretches farther, but as ravioli I would probably quadruple or even quintuple the batch from the get-go.
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Very tasty, will definitely make again and again. I'm excited to try out other flavors,...