So I’ve tried to make ravioli and ad while it definitely turned out better than the first time, I feel like the ends were still a hair harder and chewy than I’ve seen with ravioli. I rolled the dough out over and over to the thinnest setting on my pasta maker and then rolled it a little with the rolling pin. Once ready, I put them all into a small pot of boiling water for about 5 mins. I’m curious as to what I can do to make that slight bit of chewiness go away?
by Flying_virus
6 Comments
Keep the recipe simple. 50gr eggs to 100gr 00 flour. 1 medium egg is approximately 50gr. If you go with yolks only the pasta will become ‘harder’ when you cook it, so for any filled pasta use whole eggs.
In general, homemade pasta has more body to it than store bought. It’s always going to be a little chewier. It actually might be considered preferable to be a little chewy. Tough no., chewy yes.
You rolled it out extra thin, so maybe cook it longer?
My other recommendation might be to experiment with substituting part of your flour for a different type of flour, or even cornstarch. Maybe experiment with half-and-half rice flour, or a tablespoon or two of cornstarch to the mixture.
The ends that overlap are essentially double the thickness of the dome where the filling is. Try to pinch and flatten any contact points so the dough is only single layer thickness. Hope that makes sense
Always expect the edges to be a lil bit chewier. I’m in italy for almost a year now attending a culinary school. All of the raviolis that are freshly made that ive tastes always has a bite on the edges. Your made yours nicely. Never compare homemade pasta’s to store bought pastas. Youre doing a great job!
These look pretty good. A bit more filling and pinch the edges all the way around. And you’ll cut it down a bit, but generally fresh ravs are just like this.
What formuoli are you using?