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| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
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#1
03-15-2003, 06:52 AM
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 Mixing pasta doughs for ravioli Does anyone have an easy technique for combining multiple recipes of pasta dough for making multi-colored ravioli. I want to combine a spinach pasta dough and a plain pasta dough to make a single sheet for ravioli. I will be using a kitchen aid pasta attachment. This is for small batches in hands on classes for the home cook so labor is not an issue. Do you knead the pasta through the machine, cut dampen and combine the dough for rolling it out? I just don't know at what thickness I should try to combine the doughs and if the doughs will adhere together thus providing no explosions once filled and cooked. Any suggestions? Thanks, dickie      |
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#2
03-15-2003, 10:34 AM
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| How about using egg white as a glue? If it works for checkerboard cookies, it should work for pasta dough.
__________________ When I get a little money, I buy books. And if there is any left over, I buy food. - Desiderius Erasmus |
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#3
03-15-2003, 11:11 AM
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| Great suggestion Isa. I was thinking of water, but I don't think that will give me as good of a seal as the egg white. I'll give it a shot before my class. I'll let you know how it goes. dickie |
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