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    Masa "pasta"

    Eddie Shipman
    Fri Apr 18, 2008 10:54 am
    Newbie "Fry Cook" Poster
    Anyone know how to make a "pasta" out of masa flour?

    I am attempting to create a Mexican Ravioli with Chili Gravy
    recipe and need more info on how to create the shell of the
    ravioli using masa flour instead of semolina.

    Should I just do it like tamales? If so , how would I cook it, I
    don't want to wrap them for steaming. I found this one below
    but not sure if it will work:

    Ravioli Dough
    1 cup Masa
    2 c high-gluten flour
    4 eggs
    1 tbsp water
    1 tsp kosher salt

    Egg wash
    1 egg yolk
    1 tbsp water

    Mix all ravioli dough ingredients together in a mixer until a
    course dough is formed. Knead by hand until the dough holds
    together. Roll dough in a pasta machine until a very thin
    sheet is formed. divide into 8 pcs, each about 4 X 10 inches.

    To assemble ravioli, lay out 4 sheets of pasta and lay the
    filling out in a 2 x 5 grid on the pasta sheets. mix the egg
    yolk with water and brush the other four sheets with the egg
    wash. Lay the sheets over the raviolis , press down between
    the balls, dividing each sheet into 10 raviolis and cut with
    ravioli wheel.

    Boil raviolis in 6 quarts of boiling salted water for 3 minutes
    until al dente.
    Muffin Goddess
    Fri Apr 25, 2008 7:33 pm
    Food.com Groupie
    I don't see why that recipe wouldn't work if you are just looking to make traditionally prepared ravioli, but with the masa flavor. Are you concerned about the effect boiling would have on the masa? I would think it would be fine, since you would be mixing it with the high-gluten flour as well. Mind you, I'm certainly not a ravioli dough expert, but you seem to have a decent base recipe for the masa pasta dough. I really hope you plan to post the completed recipe on Zaar once you develop it, because I, for one, am very intrigued!

    icon_biggrin.gif
    Eddie Shipman
    Sat Apr 26, 2008 10:30 pm
    Newbie "Fry Cook" Poster
    Well, it will actually be more like small square tamales with a chili gravy and mexican blend cheese. Nothing really special.

    I have a friend who's wife makes the most fabulous tamales. I'm going to ask her for her recipe and use it. I wonder if you can do tamales without using corn husks?
    Muffin Goddess
    Sun Apr 27, 2008 11:38 am
    Food.com Groupie
    Well, the only experience I've had with boiled masa was the time when I made corundas with DH's family. Some of the tamales weren't wrapped as tightly as others, so a few of the tamales ended up as naked blobs on the bottom of the pan -- it wasn't very pretty. I would think that you would need to make the masa much stiffer than it would be for tamales to keep it cohesive. Just using a traditional masa recipe might produce gummy, heavy raviolis. Just my thoughts, I could be totally off-base here (which we won't know for sure until you try it icon_razz.gif ). To be honest, I hope I'm completely wrong, since the concept of the recipe really intrigues me, and I think it's something that DH would really like if it works (and you post it, of course icon_lol.gif ).

    icon_biggrin.gif
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