Reviewed: Apr. 19, 2012

Very easy! I do not have the proper machinery to thin out dough and cut... I have a kitchen-aide mixer so the dough was a success, I rolled and cut thin noodles with a large pizza cutter. It was easy breezy. Think I will go ahead and invest in the pasta hook up for my mixer. All of the needed equipment was why it got a 4, but the noodles were beautiful and tasted great!

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Reviewer:

MRUNYAN1

Reviewed: Apr. 5, 2012

As a 17-yo, I find myself making "simple" meals... in other words, I live by packaged foods. After a sudden urge, I had the taste for some fresh pasta. I searched through the millions of websites aimlessly until I found this one, that had been rated 4 1/2 stars? It must be good. Simple, quick and BAM... fresh pasta? I'll give it a try. I followed the directions, with the additions of 1 tsp of olive oil, and less salt (helpful tips from the other reviewers), then I kneaded it for at least 7 minutes until it was smooth; put the dough into a ziplock bag, left to sit for 90 minutes. While my dough was relaxing, I made a shockingly wonderful carrot, garlic & feta filling, put that into a ziplock, and popped it into the fridge. As my dough, and filling relaxed.... I opened up a can of tomatoes, and simmered on low. 90 painful minutes later, I rolled out the dough easily, shaped little ovals... stacked two on each other, closed the edges (leaving just a peak open) and filled them with the carrot filling then brushed a little bit of olive oil on top and closed them tightly; boiled for about 5 minutes or until they floated. As the ravioli finished cooking, I melted some butter, parsley, and garlic in a large skillet, once melted and bubbly, I dropped the ravioli into the butter and cooked for about 4 minutes. MY MY MY... This may be the best ravioli I've ever had! The dough was perfectly cooked and most importantly, fresh. Served under the tomatoes, It was wonderful.

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Reviewer:

ManVsFood

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Arlington, Texas, USA

Reviewed: Mar. 31, 2012

I use the number 4 setting on my Imperia pasta machine for ravioli, 5 or 6 for fettucine or spaghetti.

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Reviewer:

Liberty Belle

Reviewed: Mar. 28, 2012

A great, easy, fun recipe that works great for thicker pastas like linguine or fettuccine. Spaghetti was a bit too ramen-esque, though it may have been that I didn't knead the dough enough the first time. I kneaded the dough for about 5-7 minutes the 2nd time making this recipe and it was chewy and delicious! A definite hit.

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Reviewer:

trisaratopss

Reviewed: Mar. 11, 2012

It was good for my first time making past from scratch

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Reviewer:

Llexyy

Reviewed: Mar. 5, 2012

This is exactly how I make my pasta with the exception that I use a little less salt (flavour comes from the sauce). If you use a small or medium egg, then you will use the water at the end to collect the remaining flour. If you use a large or an extra-large egg, chances are that you won't need to add the additional water at the end. To stay true to the recipe's list of ingredients (ie. without adding any oil), after kneading the dough into a ball, cover with plastic wrap, and let the dough rest half an hour before rolling by hand or in the pasta machine. By giving the dough time to rest will help relax the gluten and make the dough a lot more manageable and more pleasant to work with. I usually roll this out for lasagna noodles, spaghetti, linguine, ravioli and tortellini.

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Reviewer:

rosabela

Cooking Level: Intermediate

Reviewed: Mar. 3, 2012

Just made this as a simple saturday night dish for me and the hubby. Followed the recipe exactly...just had to add a little extra water. Rested dough for abt 45mins....and hand rolled using lots of flour so it was quite easy to get dough very very thin. Made raviolli with it..came out absolutely perfect. Its my first time making pasta and I'm so proud of myself...this recipe is great...dont need the store bought stuff anymore!!!

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Reviewer:

trinigal

Cooking Level: Intermediate

Home Town: Trincity, Tunapuna-Piarco, Trinidad And Tobago

Reviewed: Mar. 1, 2012

didnt taste the end result. it took FOREVER to make! the dough was so difficult to stretch out and to knead!!!! i havent tasted it yet but modified the amound of flour and water so many times that it is no longer possible for me to say whether it tasted good or not. :/

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Reviewer:

Steph

Reviewed: Feb. 26, 2012

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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