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Discussion in 'Food & Cooking' started by heape89, May 23, 2014.
What kind of flour do you prefer to use when making fresh pasta
I use 00 grade flour.
Do you make ravioli pasta I use durum and I have a hard time getting them to not break
00 flour and semolina.
I use Red Mill brand semolina flour and a Atlas 150 hand roller.
Can you get the double 00 flour at any grocery store
I don't know about anywhere else in the world but it is readily available in most UK supermarkets and small shops!
Oh ok I'm mostly familiar with durum flour thats what I use at the restraunt I work at
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I like to use semolina for any pasta. When I make ravs I roll the sheets out pretty thick, we like a good ratio of dough to filling, not fans of the tissue thin pasta that tends to burst when cooked and then all the filling floats around in the pot rather than in my bowl.
If your ravioli is breaking can you tell us first how thin you are rolling your dough and also what are you filling it with and how long is the filling sitting in the dough before you cook it? That makes a huge difference.
Generally, if you have air pockets in your pasta, they are more likely to burst open when cooking.