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Can I Make Pasta Dough?





I was watching this Twisted YouTube video and wanted to try making this Giant Chicken Carbonara Raviolo (giant ravioli; stay tuned for that post!) and you have to make your own pasta dough as part of it. I have never made pasta dough, but I thought I would try it. :)


Also I was watching this other Twisted YouTube video with these cute little Towers of Lasagna Encased by Meatloaf (stay tuned for that post!) and they use discs of lasagna sheets in the middle for different layers, so I thought I would make my own pasta and cut it into a disc to fit in the tower.







The recipe in the video for the Giant Carbonara Chicken Raviolo uses semolina flour. I didn't have any. I used this recipe from Anne Burrell on the Food Network because it uses all-purpose flour and other ingredients I had around.


https://www.foodnetwork.com/recipes/anne-burrell/chef-annes-all-purpose-pasta-dough-recipe-1920971


Wednesday, November 6, 2019, Attempt #1:


I made a half-recipe, which would need:

- ~A little more than 1 1/2 cups of flour

(original recipe uses 1 lb. of flour which is ~3 1/3 cups of flour),

- 2 eggs plus 1/2 yolk,

- 2 tablespoons of olive oil

- 1 tablespoon of water (more if needed)

- a little salt


I was kind of looking at the recipe and cooking at the same time and I kind of threw the egg in a bowl with the flour in a bowl. It was only after I read the recipe again did I realize you are supposed to make it on a flat surface (not a bowl), make a little well of flour with a hole in the middle and put the other ingredients in the middle (the hole) eggs, olive oil, a little salt and water).


Other differences from the recipe were that I did not feel like using 1/2 yolk, so I only used 2 eggs. I also did not have enough olive oil, so I used vegetable oil.


So all in all, this attempt was probably doomed from the start. :)


I mixed it all together by hand.




In the recipe, it says: you really "need to knead!" for ~10 minutes and put some effort and the palm of your hand into the dough until it is smooth.



RESULT: Failure. :)


We are good at this?


I don't know what I did to the dough, but this dough was really tough to knead. I'm kind of short, so I had to stand on a step stool and really push down a lot onto the counter to knead the dough. You really have to put your back into it. Haha. :)


I guess the glutens could come together differently when you just throw the eggs into the bowl rather than make the well. I could not get the dough much thinner than 1/4" after rolling with a lot of effort.


I cut it into little discs for my lasagna meatloaf towers and boiled them in water for a few minutes.


Check out "Can I Make Towers of Lasagna Encased by Meatloaf?" to see how I put it all together.:

add link


Thursday, November 7, 2019, Attempt #2:


This time I followed the recipe :) and made a little well of flour and put the rest of the ingredients in the hole inside the well. I slowly mixed the ingredients in the hole with flour.


I also used olive oil and added the 1/2 yolk - per the recipe.






RESULT: Success. :)


We are good at this! The dough came together better than before.


I guess pasta dough is more fickle than other doughs I have tried and you have to follow the steps more closely. I think the yolk did help and maybe olive oil (vs. vegetable oil) makes a difference. It still did take some effort to knead -- more than you might think. Perhaps I messed up the dough a little bit. Haha. :)


I used this batch of dough to work on making Raviolo al' Uovo (Giant Ravioli with Egg Yolk). The first attempt at Raviolo al' Uovo is another story. Haha. :) The second attempt was better. Check it out.


https://www.wearegoodatthis.com/post/can-i-make-these-cute-towers-of-lasagna-encased-by-meatloaf



Saturday, November 9, 2019, Attempt #3:


I made this batch for the Giant Chicken Carbonara Raviolo, which was the impetus for all this. I followed the same recipe and steps as in Attempt #2. I didn't take photos of making the dough for this attempt because it was the same as in Attempt #2.


RESULT: Success! :)



We are good at this! This was the best batch yet.


I'm getting the hang of this. It seemed softer than the other batches and was easier to roll. I made the circular pieces for the giant raviolo in the morning in preparation for dinner.


Stay tuned for the post on Giant Chicken Carbonara Raviolo that I tried to make from this Twisted YouTube video! :)











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