*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is an excellent basic pasta recipe. The semolina makes all the difference. I have made fresh pasta off and on for years and this would make a great first-time pasta. It works well when I am feeling wild and crazy and add fresh herbs spinach chili powder or whatever tickles my fancy. I added some cracked pepper to the pasta and topped it off with alfredo sauce. What a spicy treat!
I don't know what the previous reviewer did wrong, but this pasta had just the right amount of liquid to dry ingredients. The key for me was to do the mixing in a KitchenAid stand mixer. Then I removed the dough and did the kneading on the counter. Couldn't have been easier. My one comment is that the dough needed more salt. Also, I hand rolled my ravioli sheets, which probably meant I made them thicker than I would have if I owned a pasta roller. My picky sons and husband both ate these up without complaining!
This recipe was perfect. I have tried many recipes in the past and this is by far the best. I agree with others on this site that using extra large eggs would probably be better, but as I am experienced in dough making, I added a little bit more olive oil and a splash of water to get the moisture content correct. I kneaded by hand for eight minutes and set it in a zip lock freezer bag and when It came out it was satin smooth and went through my pasta roller and cutter without a hitch. I made 40 palm sized (using a tart cutter) super raviolis with this recipe and had enough left over for a quick bowl of basil and butter spaghetti (with roasted and chopped pine nuts) This recipe rocks!
Oh My Gosh - This is sooooo easy and delicious. I basically threw everything into my Kitchen Aid let it do its thing until the dough was soft and pliable. I don't think I'll ever use another pasta dough recipe again except for this one.
Excellant end result. The dough was too sticky after letting it set for the first 30 min & it wouldn't go through the pasta maker very well. So we let it set for another 30 minutes wrapped in plastic and that made all the difference. It was perfect to work with then!
This was my first time making pasta and this recipe gets top marks with me! At first I was concerned the pasta would be too dry but after the appropriate amount of kneading it turned out just perfect! Thank goodness for my KitchenAid I don't think I would've tried this without it's help.
The pasta came out really good. I started out making it on the counter by hand and it was too messy so I ended up dumping everything in my Kitchenaid. I will definately make this again, but only in my Kitchenaid.
I have read a great number of the reviews for this recipe as well as number of other pasta recipes on this site. I am a virtual novice at cooking and have the patience of a kid (I’m 50). I can cook, a little, so I’m not the worst out there but not far from it. I tried this because I bought my wife a new kitchenAid along with the pasta attachments. Being a gadget kind of guy I had to try these new machines out. So off I went, on a mission to make pasta.
I was a little concern I was about to make a complete flop. I got the right flour (went all over town trying to find Semolina flour, found it at whole foods), the right eggs (read to use x-large eggs), and olive oil. Mixed and kneaded it up in the kitchenAid then kneaded the dough by hand for a few minutes. Let it rest about 30 mins (read that too) and then got out the pasta attachments and rolled out perfect dough, cut it into linguini and was thoroughly impressed with how well things came together.
I made a total of three batches, two of which My wife and I made raviolis. She is the cook and made a spinach, regatta cheese filling and we ate wonderfully all weekend. Now I have a lot of ravioli in the freezer and ready to try again. I did add some herbs to the last batch and found it harder to work with so I think I will mill the dried herbs to a finer texture before I do that again but it tasted wonderful.
Good luck. If can do it anyone can.