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ravioli and lasagna sheets.

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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?

THANKS!

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  1. Why not do the egg-based recipe?

    1 Reply
    1. re: DoubleBaconVeggieBurger

      Yeah, why no eggs?

    2. 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

        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

          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. 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.

        Ladyberd
        http://ladyberds-kitchen.blogspot.com

        13 Replies
        1. re: ladyberd

          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

            thanks

            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

              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

                one question

                when im using my KA PASTA SHEET Maker

                what thickness is recommended for lasagna and ravioli?

                thanks!

                1. re: lestblight

                  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

                    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

                      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

                        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

                          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

                            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

                              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

                                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

                                  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.