Cheese ravioli without a rolling machine fresh egg pasta quick tomato sauce
video description
Date: 2022-02-04
Related videos
Comments and reviews: 10
CosmicGoatMusic
Hey, Adam! The needed extra salt in the water for fresh pasta is simply a factor of time spent cooking. Thank you, Samin Nosrat for that tidbit. Since dried pasta is in the water anywhere 5-15 minutes depending on the shape it has a lot more time to absorb more. Whereas the fresh past is in there 2 minutes at most, so you need the water to be saltier because it's absorbing less in such a short amount of time. This is also why for rice you want very little salt in the water because it will absorb every bit of it. Cheers! Love your videos soooo much.
reply
Hey, Adam! The needed extra salt in the water for fresh pasta is simply a factor of time spent cooking. Thank you, Samin Nosrat for that tidbit. Since dried pasta is in the water anywhere 5-15 minutes depending on the shape it has a lot more time to absorb more. Whereas the fresh past is in there 2 minutes at most, so you need the water to be saltier because it's absorbing less in such a short amount of time. This is also why for rice you want very little salt in the water because it will absorb every bit of it. Cheers! Love your videos soooo much.
reply
Cmdr
how could i go about to adapt this recipe into beef ravioli? should i precook the beef and season it?
Edit: I forgot basic courtesy in this ravioli debacle. Awesome video, it's a quick recipe and it's explained quite well, can't wait to try it out, but i'll like to go the road of beef ravioli as well since my family isn't that big into cheese ravioli, hence my question hehe
reply
how could i go about to adapt this recipe into beef ravioli? should i precook the beef and season it?
Edit: I forgot basic courtesy in this ravioli debacle. Awesome video, it's a quick recipe and it's explained quite well, can't wait to try it out, but i'll like to go the road of beef ravioli as well since my family isn't that big into cheese ravioli, hence my question hehe
reply
Goblin
Wouldnt it be way more efficient to get a rolling pin, roll out one big sheet of pasta, and then spoon dollops of filling over one half of the sheet before folding it over instead of slowly & methodically making the pieces one by one? A pasta machine is not something everyone has, but alot of people are way more likely to have a rolling pin in their house instead.
reply
Wouldnt it be way more efficient to get a rolling pin, roll out one big sheet of pasta, and then spoon dollops of filling over one half of the sheet before folding it over instead of slowly & methodically making the pieces one by one? A pasta machine is not something everyone has, but alot of people are way more likely to have a rolling pin in their house instead.
reply
Big
Do you think adding the salted pasta water could affect your seasoning of your sauce/dish? If you have seasoned your sauce then add salty water into the mix wouldn't that add more salt and be overseasoned it's a thought I had because we all add our pasta water for obvious reasons but does it add more salt to our dish? I would appreciate your response Adam: )
reply
Do you think adding the salted pasta water could affect your seasoning of your sauce/dish? If you have seasoned your sauce then add salty water into the mix wouldn't that add more salt and be overseasoned it's a thought I had because we all add our pasta water for obvious reasons but does it add more salt to our dish? I would appreciate your response Adam: )
reply
Colin
The idea with adding all of the flour at once is that adding flour after most, if not all, of the eggs (edit: or any wet ingredient) are mixed will result in patches of flour that are not well incorporated or hydrated. That's what my baking professor says, but surely kneading the dough helps to finish incorporating the flour-- imo.
reply
The idea with adding all of the flour at once is that adding flour after most, if not all, of the eggs (edit: or any wet ingredient) are mixed will result in patches of flour that are not well incorporated or hydrated. That's what my baking professor says, but surely kneading the dough helps to finish incorporating the flour-- imo.
reply
Ludwig
Hey Adam, next time you've got some basil and/or parsley, keep the stems. If you're making tomato sauce, you can chop those stems and toss them into the pot a few minutes before the onion/shallot. They add this really nice herby, sweet flavor to the sauce. You have to chop them super fine though because they're very fibrous.
reply
Hey Adam, next time you've got some basil and/or parsley, keep the stems. If you're making tomato sauce, you can chop those stems and toss them into the pot a few minutes before the onion/shallot. They add this really nice herby, sweet flavor to the sauce. You have to chop them super fine though because they're very fibrous.
reply
Max
Does the quantity of garlic come from the fact that it's an Italian-American recipe, or american garlic being significantly less strong?
Being used to 1 garlic clove / 4 people (often just whole and then removed, rather than minced, seeing 3 for two (+ garlic powder) seems overpowering, but it may not be.
reply
Does the quantity of garlic come from the fact that it's an Italian-American recipe, or american garlic being significantly less strong?
Being used to 1 garlic clove / 4 people (often just whole and then removed, rather than minced, seeing 3 for two (+ garlic powder) seems overpowering, but it may not be.
reply
Drake
Just grab a glass oh god a lot of people are going to have shards of glass in their hands after that. You definitely need a very thick walled glass if you want to try that, that might be a bit too dangerous to blanket recommend for me
reply
Just grab a glass oh god a lot of people are going to have shards of glass in their hands after that. You definitely need a very thick walled glass if you want to try that, that might be a bit too dangerous to blanket recommend for me
reply
Laurie
Great recipe, one thing I do instead of draining the pasta and reserving the water is I just use a slotted spoon to chuck the cooked pasta straight into the cooking sauce and then just add any extra pasta water I need as I go
reply
Great recipe, one thing I do instead of draining the pasta and reserving the water is I just use a slotted spoon to chuck the cooked pasta straight into the cooking sauce and then just add any extra pasta water I need as I go
reply
TheRubyGames
THAT ALL FORM SOFA WAS MY IDEA BAC IN HIGH SCHOOL! Wow! My idea was to have modular furniture to fit any space and I'm so happy it's actually a thing! I might just get one (when I get my own home in a few years)
reply
THAT ALL FORM SOFA WAS MY IDEA BAC IN HIGH SCHOOL! Wow! My idea was to have modular furniture to fit any space and I'm so happy it's actually a thing! I might just get one (when I get my own home in a few years)
reply
Add a review, comment
Other channel videos
