man, you're going in a dangerous direction with that whole "division of labor" argument...
this looks delicious, easy, and classic.
February 23, 2006 8:41 AM
I just wanted to add that making ravioli from scratch, if you have a pasta machine - is surprisingly easy. Much easier than making pasta (it gets pretty messy laying all the ribbons around to dry).
But, if you don t have a pasta machine, and don t have a nice place to buy fresh pasta sheets, go for won ton skins. I know, I know, not the same, not traditional, but it works great too...
(Love your blog.... thanks for keeping it going!)
February 23, 2006 8:55 AM
We've been kicking around the idea of getting a pasta machine, but I can't decide what kind I want and it seems like just another thing taking up space on the counters. Maybe I should get the one that an attachment to the KitchenAid mixer? That means I need to get the mixer itself, however. We made pasta last summer with friends and it was lots of fun (then again, they're Italian and always fun around food).
February 23, 2006 9:30 AM
A manual pasta machine is a joy. I've always thought those attachments were kind of silly, myself. You don't have as much control over your pasta rolling.
I'm sure we'll now be innundated with reasons why the mixer attachments aren't silly.
Personally, I have, use, and highly recommend an Imperia pasta maker. It works well and has a couple of preset noodle cut sizes, and it's under $50.
Now a pasta EXTRUDER attachment, I might be able to get behind. I'd love to be able to make me some ziti.
February 23, 2006 11:04 AM
even if you can't buy pasta sheets, you can usually find wonton and gyoza wrappers in either the refrigerated case or the produce section of most supermarkets.
February 23, 2006 2:29 PM
Handcrank pasta machines are great (ours is like the one Barrett linked to). I've had pasta made with the electric kind and it's not nearly as good. The beauty of the handcrank version is that you can make sure the gluten is really developed properly. The electric kind can't feel the pasta to tell when it's time to start rolling at the next level.
P.S. And wonton wrappers do work. We used those when we wanted to make ravioli when we were visiting my parents-in-law
February 28, 2006 7:14 AM
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