It depends. Here's a recipe for making Ravioli with mint:
Ingredients
2 cups of flour
A cup of water
A teaspoon of salt
Olive oil (1 tbsp)
An egg yolk
1 egg
For the filling:
Dry mint (1 tsp)
Cheese (grated, half a cup)
Parsley
Bread crumbs (half a cup)
Some salt and pepper
For dough, start by mixing the flour with salt and shape it like hill. Make a dent in the center and insert the egg yolk, oil and the egg. Start mixing it well and a put a little bit of water in this homemade ravioli recipe. Knead and make into balls. Chop into four parts and roll it out. Be sure the balls are sprayed with flour prior to rolling. This should normally take 20 to 30 minutes.
the homemade variety that you make from scratch.
Depends on your preferences.
Panna Origins - 2012 Michael Tusk's Fresh Homemade Pasta - 1.2 was released on: USA: 21 January 2013
If homemade, probably not. The pasta sheets will be susceptible to mold growth and staling.
yes, the result will be less flavorful, but, yes
Yes of course you can, we make pasta homemade all the time here.. we are vegetarian
Pasta fatta in casa is an Italian equivalent of the English phrase "homemade pasta."Specifically, the feminine noun pasta is an Italian loan word in English. The feminine adjective fatta comes from the past participle of the infinitive fare ("to do, to make"). The preposition in is a cognate in Italian and English. The feminine noun casa means "house."The pronunciation is "PAH-stah FAHT-tah een KAH-zah."
because green vegtables are good for you. because green vegtables are good for you.
Neither one is better, both can be used equally well. Normally fresh pasta is better to use when you are eating it with cream-based sauces, like in pasta Alfredo or Carbonara. Dried pasta is better with tomato-based pasta sauces like Spaghetti Bolognaise.
There are basically two reasons for boiling (simmering) homemade pasta sauce for an hour. The longer the sauce cooks, the thicker it will be. Also, simmering for longer periods of time will allow the flavors to "marry," creating a better tasting sauce. Many recipes specify simmering pasta sauces for even longer; two hours or more.
Lumache Pasta is pasta shaped liek a snail shell, typically an inch or so long. Lumache Pasta is pasta shaped liek a snail shell, typically an inch or so long.
Pasta doesn't grow. It is made.