Alright: so i discovered half a bag of semolina in my fridge early today and decided to make fresh ravioli for dinner. I found this recipe, and after realizing how big it was, i decided to halve it. Now, I'm not afraid of a little kneading, so i didn't bother breaking out the kitchenaid for this. I used Large eggs, and am going to have to agree with the reviewer who said that there's too much flour in this recipe for the amount of liquid involved.
My dough was TOUGH. After resting a bit, it was more pliable, but it was still far too tough, and i found myself wishing i could add some egg afterward, but it wouldn't have incorporated correctly. We all know that tough dough means tough pasta. So my end result was chewy. I also agree with the person who said the recipe could do with a little more than a "pinch" of salt, as well. That said. Its an OK recipe. Not great. But its OK.
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Alright: so i discovered half a bag of semolina in my fridge early today and decided to make...