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/ck/ - Food & Cooking

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15942738 No.15942738 [Reply] [Original]

I tried making some ravioli the other night but they came out tough and chewy. The recipe I used called for two cups flower, three eggs, two yolks, tsp salt, and a tbsp olive oil. Made the well with the dry ingredients, added the wet, mixed, then kneaded for maybe 3 minutes. Then I let the dough rest for 30 minutes and I used a hand roller and got the sheet thin enough that I could see through it. Any idea where I went wrong?

>> No.15942753

>>15942738
I’ve experienced the same thing before. One thing you could do is cook them for longer.

>> No.15942756

>>15942738
kek, looks like a cat

>> No.15942779

I've never cooked anything but I have an autistic knowledge of cooking shows and I remember that cooking dry pasta is about making it softer, while cooking fresh pasta is about making it firmer, so just based on that maybe you cooked it too long? Idk. Based on what I know about wheat gluten in general maybe you over mixed / over kneaded the pasta dough? Idk good luck retard

>> No.15942814

>two cups flower
>three eggs
LMFAO do mutts really?

>> No.15942884
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15942884

>>15942779

>> No.15944341

>>15942738
... tough and chewy you say... the usual ratio for volume is 2.5 dry to 1 wet (or 1.5 dry to 1 wet by weight)... so 2.5 cups flour to 1 cup water, or about 4 eggs. You're pretty much dead on that. Did you roll it too thick? It's gotta be almost translucent for stuffed pasta.

>> No.15944345

>>15944341
>>15942738
Nevermind, I'm high.

Yeah, no idea. Check them next time around the 3 minute mark.

>> No.15945616

>>15942738
did you use east or west coast water?