Jason Truesdell : Pursuing My Passions

A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

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re: Mustard greens and manouri cheese ravioli

I dint know that pasta sheets can be rolled with a pin, hence never attempted doing it.. Thx for the info.. But do they roll thinner?

Suganya

re: Mustard greens and manouri cheese ravioli

I have become reasonably adequate at rolling pasta thin with just a marble rolling pin on the countertop, but I'm not really sure if it's easier to get them thinner on the rolling pin or with a pasta machine, since I've never really used a pasta machine. However, I'm fairly sure that the pasta machine would result in a more consistent, even thickness than my clumsy hands.

jason

re: Mustard greens and manouri cheese ravioli

Try using a glass to cout out your rounds . do this when they are a little thick and roll them slightly thinner.

I use this for my pierogi so I actually then fold the dough in half over the filling after a light eggwash on the edge and close with a fork like a grandmother with a pie crust.

FloydWilliams