I used this recipe for my very first attempt at the pasta roller and ravioli attachments for my Kitchenaide mixer... followed the directions to the "T" and it worked perfectly!!! My pasta was easy to handle, not too wet, not too dry, and fed into the ravioli maker with ease. The texture of the cooked pasta was beautiful!! Thanks!
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This was my first attempt at pasta and I followed the recipe to the letter. Who puts a whole cup of water into 4 cups of flour??? It all went into the garbage. I realize now that I should have compared this recipe to a couple of others before starting, it was so sticky that even adding lots of flour wouldn't help it. All the other recipes that I've looked at only call for a couple of tablespoons, if that much. Obviously Chef #1535269 didn't follow your recipe blindly and "added water as needed" the smarter way to go.
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This recipe is perfect everytime!! I liked it soo much it inspired me to create a login etc just so I could leave this review. One note, if you have a weight scale handy, it is far more accurate to weigh the flour instead of using a measuring cup. The following link is great for converting semolina and ap flour to weight equivalents. http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html To the reviewer that was left with sticky dough, I am guessing your cup of flour was a bit light. I've made the recipe 4 times over 2 weeks and it was perfect every time (and this was following throwing out 2 batches from recipes tried before I found this one, including the one on the back of the semolina flour bag). Enjoy!
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Awesome recipe! I have been trying the handmade pasta recipe in The French Laundry cookbook a few times with limited success. This recipe was a piece of cake, only slight issue it the lack of flavor in the pasta, I like heavier pastas but this was very delicious, especially for the ease of the recipe!!!!!
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I made this for my family yesterday. This was the easiest, best homemade pasta I have ever made. The liquid to flour ratio was perfect. The pasta was light and silky. Thanks for a great recipe.
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Wonderful pasta dough. This is the best dough recipe I have tried and will use only this one in the future. The dough was so easy to work with, the ravioli I made turned out great! I made half a recipe and still have some leftover so will make more today. I do hope it is still good after being in the frig. overnight.
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I have a Kitchenaide pasta roller and cutter and have used the recipe included in the instruction book. Today I tried this recipe and followed it exactly. I added the entire 1 cup of water to the wet mixture as per the instructions; I did not "add water as needed." The recipe worked perfectly. In the hand-kneading step I just had to dust with flour (a minimal amount) one time to get the right texture. I'm not sure why this did not work for you Chef #286359. For me this was definitely not too much water and I didn't veer from the recipe at all.
This is now my go-to basic pasta recipe. Thank you for this.
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very good basic recipe. added egg whites and oil to dry mix. then added water as needed. worked perfect. made cavatelli(cut into 1 inch squares rolled into shells using two fingers.the outcome was very good
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the recipe is excellent and the instruction were perfect, thanks!
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This recipe is deserving of more than 5 stars. I love pasta using semolina flour so this was a gem to find. I used the recipe to make ravioli and it was "the best". The dough was PERFECT to work with. I used my kitchenaid mixer with the ravioli attachment.
Instructions are very clear.
Thank-you so much for posting this recipe.
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