So I did it. I finally put my new kitchen pasta maker to work. And it was a great success!
My youngest son loves ravioli
, so in celebration of his birthday last week I decided to put my ravioli form
to work and make him a batch. This was the first run for any of the kitchen pasta maker equipment I had purchased. It was also the first time ever that I had made either fresh homemade pasta or ravioli. All in all, I'm calling it a success and a great first experience making pasta at home.
Because my kitchen pasta maker (the CucinaPro pasta machine I purchased a few weeks back from Amazon) was new, I made extra dough to begin with to run through and clean out all of the bits left from manufacture. This is recommended for all new machines, and it did actually take quite a bit of cleaning. Not difficult, but definitely something you want to plan for the first run through and leave the time and extra dough for.
When I bought my kitchen pasta maker, I bought a separate form for the ravioli, not a pasta maker ravioli attachment. It was a ravioli maker and press, which I thought for me would be easier to manage than the ravioli attachment
for the hand pasta maker (but who knows - maybe I'm wrong ;) ). Thus, my method was to press the dough down to a thinness appropriate for the ravioli (on my machine I went down to the "7" setting - it goes to 9 but I thought 7 was thin enough), lay the form out right in front of the machine and lay it over the form right from the press. Then it was press the form, fill, and run another layer over the top, and roll to seal and cut over the top of the form with the rolling pin. [I did also end up with a little extra pasta dough, and so ran that through the linguine cutter on my kitchen pasta machine and refrigerated them, then cooked them up quick last night and tossed with some butter, garlic, salt and pepper. In the words of that famous Ray, "Delish!"]
This method worked well. It was a little time-consuming, but then I made a very large batch (probably 3 or 4 times the recipe) and it was my very first time. All told, start to finish, I think I spent about two and a half hours. That sounds like a lot, but keep in mind my learning curve and the fact that the pasta machine was new and so a fair amount of time was spent in set-up and cleaning, etc. I did, however, also think that this would be a great project to do with a friend or two in assembly-line fashion (not necessary, but could be a good time with a bottle of wine :) ); this could especially be helpful if you were planning ahead and making a big batch to freeze and use in the future.
As for the ravioli, it tasted great and was a big hit. The birthday boy ate so much he couldn't even finish his cake! For sure this is something I'll be doing again and again!
My youngest son loves ravioli
, so in celebration of his birthday last week I decided to put my ravioli form to work and make him a batch. This was the first run for any of the kitchen pasta maker equipment I had purchased. It was also the first time ever that I had made either fresh homemade pasta or ravioli. All in all, I'm calling it a success and a great first experience making pasta at home.Because my kitchen pasta maker (the CucinaPro pasta machine I purchased a few weeks back from Amazon) was new, I made extra dough to begin with to run through and clean out all of the bits left from manufacture. This is recommended for all new machines, and it did actually take quite a bit of cleaning. Not difficult, but definitely something you want to plan for the first run through and leave the time and extra dough for.
When I bought my kitchen pasta maker, I bought a separate form for the ravioli, not a pasta maker ravioli attachment. It was a ravioli maker and press
, which I thought for me would be easier to manage than the ravioli attachment for the hand pasta maker (but who knows - maybe I'm wrong ;) ). Thus, my method was to press the dough down to a thinness appropriate for the ravioli (on my machine I went down to the "7" setting - it goes to 9 but I thought 7 was thin enough), lay the form out right in front of the machine and lay it over the form right from the press. Then it was press the form, fill, and run another layer over the top, and roll to seal and cut over the top of the form with the rolling pin. [I did also end up with a little extra pasta dough, and so ran that through the linguine cutter on my kitchen pasta machine and refrigerated them, then cooked them up quick last night and tossed with some butter, garlic, salt and pepper. In the words of that famous Ray, "Delish!"]This method worked well. It was a little time-consuming, but then I made a very large batch (probably 3 or 4 times the recipe) and it was my very first time. All told, start to finish, I think I spent about two and a half hours. That sounds like a lot, but keep in mind my learning curve and the fact that the pasta machine was new and so a fair amount of time was spent in set-up and cleaning, etc. I did, however, also think that this would be a great project to do with a friend or two in assembly-line fashion (not necessary, but could be a good time with a bottle of wine :) ); this could especially be helpful if you were planning ahead and making a big batch to freeze and use in the future.
As for the ravioli, it tasted great and was a big hit. The birthday boy ate so much he couldn't even finish his cake! For sure this is something I'll be doing again and again!
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