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ravioli and lasagna sheets.

lestblight Mar 24, 2010 09:42 AM

i wanted to make the dough by hand.. but i was wondering what recipe would be recommended.

I dont think i should use the egg based pasta recipe..

Should i use white semolina?

oh and using a kitchen aid sheet roller what Number would you recommend rolling at?


  1. ladyberd Mar 24, 2010 05:04 PM

    I've made ravioli successfully many times with an egg dough with semolina. I like to roll them as thin as I can so they're not too doughy.


    13 Replies
    1. re: ladyberd
      jfood Mar 24, 2010 05:12 PM

      Great website.

      Question on your Vodka Sauce. I also have an issue with cooking prosciutto, it's just me. Have you ever substituted pancetta for the prosciutto?

      1. re: ladyberd
        lestblight Mar 24, 2010 08:59 PM


        is it usually the same dough for all pasta applications?

        spaghetti.. fettucine... ziti.. ravioli... lasagna sheets?

        one dough to rule them all?

        1. re: lestblight
          mbfant Mar 25, 2010 12:07 AM

          There are two basic types of dough, (1) egg and soft-wheat flour (2) durum-wheat flour (semolina) and water. There are numeous other types used less frequently, and often you will find a combination of the two flours used. The world of pasta is enormous and varied. However, to answer your question, no. Lasagna, ravioli, fettuccine, and the rolled/cut shapes in general usually belong to the first type, while spaghetti, rigatoni, and other extruded types (usually made industrially) are of the second type. A third group is flour-and-water shapes formed by hand (e.g., old-style fusilli, orecchiette, strozzapreti, and many others), which are best made with durum wheat but often made with soft wheat (grano tenero, in Italian) and often, traditionally, nonwheat flours as well. This is an oversimplification, but should give you some orientation.

          1. re: mbfant
            lestblight May 7, 2010 02:08 PM

            one question

            when im using my KA PASTA SHEET Maker

            what thickness is recommended for lasagna and ravioli?


            1. re: lestblight
              JoanN May 7, 2010 02:36 PM

              The instructions that come with the KA pasta attachment recommend 5, 6 or 7 for lasagna. I try to go for 7, but usually can't get past 6 before the dough begins to tear.

              1. re: JoanN
                walker May 8, 2010 03:31 AM

                Doesn't it go up to 8? I always do mine next to thinnest, which I think is 7 and mine never tears. I use Marcella Hazan's recipe for pasta.

                1. re: walker
                  JoanN May 8, 2010 06:01 AM

                  I use her recipe for pasta as well, although usually when I'm making lasagna I'm making the green noodles. What can I say? Maybe I just don't have the touch. I try for seven, but the green dough does often tear at that setting.

                  1. re: JoanN
                    walker May 8, 2010 11:56 AM

                    I made the green dough once but thought it was more effort and came out slimy -- I even used fresh spinach, not frozen. (Yes, I really squeezed out the water.) But, mine did not tear. Are you kneading the dough for 10 minutes, wrapping in plastic, leaving on counter 1/2 hr to an hour?

                    Any idea why mine was slimy? Maybe I'll give the green another try.

                    1. re: walker
                      JoanN May 8, 2010 12:41 PM

                      Now that's interesting. My copy of Essentials says nothing about resting the dough for half and hour to an hour and I've never done that. I'm going to add that instruction in pencil right now and see if it makes a difference next time I make lasagna.

                      I've made the baked green lasagna at least a dozen times and would never have described the pasta as slimy. Can't imagine, other than too much water, what it could possibly be.

                      1. re: JoanN
                        walker May 8, 2010 03:55 PM

                        I just checked the book and you are right, she goes straight to rolling out after the kneading. Now, I don't know where I picked up the wrapping in plastic wrap and leaving on the counter. (Some books say into fridge and then bring to rm temp but I don't do that.)

                        But, I've been doing that for a while now and it works for me. How do jfood and c.oliver do it?

                        1. re: walker
                          walker May 8, 2010 04:02 PM

                          I just checked Lidia's book and she says, after kneading, to place in a bowl and put plastic wrap on top of bowl and leave on the counter an hour. (I think it's easier, and one less bowl to wash, to just wrap the dough and leave on the counter. I guess the glutens develop?)

                          1. re: walker
                            mbfant May 8, 2010 11:42 PM

                            yes, it lets the gluten develop and I'm really surprised Marcella doesn't let her dough rest. You can leave the dough on the board where you've been kneading it and invert a bowl over it, 30 minutes minimum, dunno the maximum.

                            1. re: walker
                              Den May 9, 2010 03:50 PM

                              IMO the gluten develops in the kneading process. The point of letting the dough rest is for the glutens to relax so that the dough isn't overly elastic when rolled out.

        2. jfood Mar 24, 2010 12:09 PM

          This is the recipe jfood uses for lasagne

          Jfood Pasta

          2.5 cups flour
          1 cup semolina flour
          6 Large eggs
          A few drops of water

          Place the first three ingredients into food processor and process until almost combined
          Dump onto your board and knead until thoroughly blended
          Shape the dough into a box shape and place in a bowl with a little flour on the bottom and refrigerate for at least 30 minutes
          Remove from fridge and cut into 8 sections as needed
          Allow the dough to come to room temperature for 30 minutes
          Process through the largest slot of the pasta machine. If it separates, fold in half and continue to process. Continue until the pasta is processed through the next to thinnest thickness.

          2 Replies
          1. re: jfood
            lestblight Mar 24, 2010 12:51 PM

            well when i made my pasta.. it tasted good.. was very light a lil too eggy i thought.

            the pasta sheets i used to buy in little italy here didnt have so much an eggy taste. so i figured it was different..

            is there a difference between white and yellow semolina?

            1. re: lestblight
              Den Mar 24, 2010 01:48 PM

              Big difference. White "semolina" really isn't semolina as it comes from rice. Real semolina only comes from durum wheat and its naturally yellow in color.

          2. d
            DoubleBaconVeggieBurger Mar 24, 2010 09:48 AM

            Why not do the egg-based recipe?

            1 Reply
            1. re: DoubleBaconVeggieBurger
              bushwickgirl Mar 24, 2010 09:57 AM

              Yeah, why no eggs?

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