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Old 10-25-2007, 12:18 PM   #11
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Originally Posted by Suzie45 View Post
Ha - good idea!!

Now, to figure out how to use the ravioli attachment! I'd love any tips from anyone who has done that with a pasta machine. It seems like the raviolis from the attachment will be mighty small, and I can't imagine I'll be able to get too much filling in there. Would it be better to just make nice thin sheets of pasta with the machine and then cut ravs by hand so I can make them big enough to stuff?
I would make the sheets and then you can cut by hand or I have seen ravioli moulds (for want of a better word). Put the sheet on the mould and shape it to the holes, add your stuffing, brush with water and then put top sheet on to make your ravioli.
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Old 10-25-2007, 12:33 PM   #12
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Thanks - I think I have seen those types of moulds. I don't like the itsy bitsy ravs that can't hold more than a thimble's worth of stuffing so I will try that route. I guess you just have to seal the edges firmly to avoid popping open.
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Old 10-25-2007, 03:19 PM   #13
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If you brush the edges of the ravioli with water when you make them up, that should help then seal. Press firmly together.
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Old 10-25-2007, 04:52 PM   #14
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I freeze mine in little nests. To make ravioli, I just roll out the dough with the pasta maker and then fill it and top it wil another roll of pasta and cut them out with the pizza cutter.
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Old 12-15-2007, 06:54 PM   #15
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I like to freeze some of my fresh pasta, but in years past , I've dried it and given it for gifts,. I've never had trouble with molding but I have a pasta dryer I made.
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Old 12-17-2007, 02:09 PM   #16
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I lay the pasta on wax paper with a little flour sprinkled down first. Then I turn it whenever i pass by and leave it out to dry for about 48 hours. Then bag it up in a freezer bag and you should be good to go
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Old 12-17-2007, 02:14 PM   #17
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I lay the pasta on wax paper with a little flour sprinkled down first. Then I turn it whenever i pass by and leave it out to dry for about 48 hours. Then bag it up in a freezer bag and you should be good to go
I would think it would absorb too much flour that way, no?
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Old 12-17-2007, 02:27 PM   #18
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not at all. My mother was married to an italian and that is how they dried their pasta
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