I suck at dough, pizza, pasta, you name it. But thought I would try again after a friends success at ravioli. I made a basic pasta dough using 100 g 00 flour to 1 egg ratio. I found my eggs ended up being a bit small and had to use one extra. I did all mixing and needing by hand. Let rest for 30 mins then tried a sample ravioli. Tough, super tough and kinda dry (the filling was great though!).
I have not yet used my pasta sheeted and wonder whether it will tenderize it?
I have bought fresh premade lasagna sheets from the grocery store as a back up. Will I be able to make ravioli out of these? Should I throw out the pasta dough or is there any way to save it?
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