Show Notes: Episode 8
The Crab Ravioli we made in Episode 7 was the first homemade pasta we’ve ever made. It turned out great, but there were definitely some tips that we picked up for the next time we have a hankering for ravioli. The next time you venture into the wonderful world of ravioli making, keep these things in mind:
- Make sure the dough is thin enough. We only ran ours through the pasta roller on setting 2. We should have gone to 3 or 4.
- Watch out for holes. We missed a couple of holes that popped up when we used the fork to seal the edges. All the filling seeped out while the ravioli boiled and we ended up with a bite of pasta filled with warm water rather than crab and cheese… yuck!
- Now, in regards to #3. After watching the playback of the episode we realized how many times I said “raviolis” instead of “ravioli”…which is obviously not a word. (I’m really not good at ad libbing on camera…I need to sit down and think about what I want to say!).
- We used extra large eggs, and our dough ended up too sticky to knead correctly, so we added a little bit of the flour mix. We actually made another batch of dough later on in the week with regular eggs, and it came out nicely.
If you come across any other tips while making your own gluten free pasta, please let us know!
We’re always looking for cool new tips and recipes to share on the show. So email yours to tips@gfcentral.com.
