The Fresh Pasta Topic

[JoNorvelleWalker]

I now have fresh fettuccini down acceptably well and have started in on ravioli/tortelli.  Sadly my first attempt was flawed.  I have a beautiful 50mm (OD) round ravioli cutter similar to one pictured in Vetri's book.  I used a #40 Zeroll to portion the filling.  When I tried to cut out the result it made an awful mess.  Way too much filling.  Though as a consolation prize I ended up with a lovely meal of square hand cut ravioli.

 

What is the proper amount of filling for a 50mm round ravioli?  I'm not very good about judging quantities by eye and I'd like to get an appropriately sized Zeroll for my cutter.

 

If it matters the filling was ricotta, nutmeg, white pepper, parmesan, and egg yolk.

 

[JoNorvelleWalker]

I note in The Fine Art of Italian Cooking Bugialli calls for a teaspoon of filling for a two inch ravioli cutter.  I think a teaspoon is less than any of the Zeroll dishers, the smallest of which is 10 ml.  Would a Zeroll #100 be something reasonable to try for my application?

 

[chromedome]

I can't speak to that because I usually piped the fillings for mine. I can say that I usually had to use less filling than called for, otherwise I'd struggle to get them sealed.

 

If I'm making them regularly (ie, when I had 'em on my menu at the restaurant) I eventually get to the point where they can be filled-to-the-brim, otherwise I'd just make the ravioli larger than necessary and then trim them down to size so the ratio of pasta to filling would be right. 

[Kerry Beal]

11 hours ago, JoNorvelleWalker said:

I note in The Fine Art of Italian Cooking Bugialli calls for a teaspoon of filling for a two inch ravioli cutter.  I think a teaspoon is less than any of the Zeroll dishers, the smallest of which is 10 ml.  Would a Zeroll #100 be something reasonable to try for my application?

 

NorPro makes a 1 tsp disher

 

[JoNorvelleWalker]

22 minutes ago, Kerry Beal said:

NorPro makes a 1 tsp disher

 

 

Oops.  I already ordered the Zeroll #100.

 

[JoNorvelleWalker]

On ‎1‎/‎27‎/‎2017 at 0:05 PM, Kerry Beal said:

NorPro makes a 1 tsp disher

 

 

Oh well, the Zeroll #100 was too large.  Orange is a pretty color though.

 

I looked for a Norpro 1 teaspoon, but the smallest I found was:

http://wholesale.norpro.com/index.php/s-s-scoop-25mm.html

 

Do you have a link?

 

[Anna N]

34 minutes ago, JoNorvelleWalker said:

 

Oh well, the Zeroll #100 was too large.  Orange is a pretty color though.

 

I looked for a Norpro 1 teaspoon, but the smallest I found was:

http://wholesale.norpro.com/index.php/s-s-scoop-25mm.html

 

Do you have a link?

 

Well mine appears to be 25 mm and holds 1 tsp water.  If I try to pour half a tablespoon which is equal to 1 1/2 teaspoons then it overflows considerably.  I hope @Kerry Beal checks in. 

[JoNorvelleWalker]

19 minutes ago, Anna N said:

Well mine appears to be 25 mm and holds 1 tsp water.  If I try to pour half a tablespoon which is equal to 1 1/2 teaspoons then it overflows considerably.  I hope @Kerry Beal checks in. 

 

Well, if it is 25mm diameter, that's 1.25cm radius, so pi r square and all of that, the Norpro should hold 6.17cc or 1.25 teaspoons.

 

Anything to put off my edX homework.

 

[Anna N]

23 minutes ago, JoNorvelleWalker said:

 

Well, if it is 25mm diameter, that's 1.25cm radius, so pi r square and all of that, the Norpro should hold 6.17cc or 1.25 teaspoons.

 

Anything to put off my edX homework.

 

May be my water is heavy?

[JoNorvelleWalker]

 @Anna N -- I notice 25mm diameter equates to 1.04 UK teaspoons.  What size teaspoon measure do you use in Canada?

[Anna N]

7 minutes ago, JoNorvelleWalker said:

 @Anna N -- I notice 25mm diameter equates to 1.04 UK teaspoons.  What size teaspoon measure do you use in Canada?

5 ml to a tsp 15ml to a Tbs. 

[Paul Fink]

2 hours ago, JoNorvelleWalker said:

 

Well, if it is 25mm diameter, that's 1.25cm radius, so pi r square and all of that, the Norpro should hold 6.17cc or 1.25 teaspoons.

 

That would be the area not the volume. Volume for a ball that's 25mm in diameter would be 8.2ml.

Half of that would be 4.1ml or just under a tsp.

 

[Kerry Beal]

3 hours ago, JoNorvelleWalker said:

 

Oh well, the Zeroll #100 was too large.  Orange is a pretty color though.

 

I looked for a Norpro 1 teaspoon, but the smallest I found was:

http://wholesale.norpro.com/index.php/s-s-scoop-25mm.html

 

Do you have a link?

 

No link - will weigh contents once kid in bed.

[JoNorvelleWalker]

5 minutes ago, Paul Fink said:

That would be the area not the volume. Volume for a ball that's 25mm in diameter would be 8.2ml.

Half of that would be 4.1ml or just under a tsp.

 

 

Hangs head in shame.

 

[JoNorvelleWalker]

Meanwhile back to pasta.  These pictures were from my first attempt at ravioli a week ago:

 

 

 

Strips rolled out to position 8 on the KitchenAid.

 

 

 

Cut square ravioli (after failure of round) filled using Zeroll #40.  Clearly my technique needs a bit more work.  Note the less than well sealed edge.

 

Ravioli were filled with ricotta, egg yolk, parmesan, nutmeg, white pepper, and a pinch of salt.

 

 

 

Here is the ravioli plated with a simple sage butter sauce.  The result made up for the cosmetic imperfections.

 

 

Last night I rolled out the other half of this batch of dough, which had been frozen.  I made the same filling.  For one thing I noticed last night's pasta was not as tender, though still OK.  This may have been from incorporating additional flour while rolling.  Or it could just be a property of old, leftover dough.

 

I served last night's ravioli in a light tomato sauce.  This is my favorite sauce with store bought frozen ravioli.  But it did not work at all with fresh.  Once the ravioli were cut into on the plate the ricotta mixture blended with the sauce in a most unappetizing way:  visually, texturally, and with respect to flavor.

 

Edited January 31, 2017 by JoNorvelleWalker
spelling (log)

[Paul Fink]

12 minutes ago, JoNorvelleWalker said:

Meanwhile back to pasta. 

 

Looks great. The sage butter sauce make my mouth water.

[JoNorvelleWalker]

OK I think I have this rationalized, at least in what's left of my old mind:

 

Norpro rates their #675 25mm scoop at 0.25 oz or half a tablespoon.  But has been shown the bowl has a capacity of about a US teaspoon.  What makes sense is if Norpro is not considering level measures.  If one dishes out something the consistency of, say, ricotta filling, the portions would be more like one and a half teaspoon.  Leveling the bowl with a knife would likely yield a teaspoon.

 

In any event I am relatively safe, amazon shows delivery in one to three months, except from third party sellers.

 

[Kerry Beal]

53 minutes ago, JoNorvelleWalker said:

OK I think I have this rationalized, at least in what's left of my old mind:

 

Norpro rates their #675 25mm scoop at 0.25 oz or half a tablespoon.  But has been shown the bowl has a capacity of about a US teaspoon.  What makes sense is if Norpro is not considering level measures.  If one dishes out something the consistency of, say, ricotta filling, the portions would be more like one and a half teaspoon.  Leveling the bowl with a knife would likely yield a teaspoon.

 

In any event I am relatively safe, amazon shows delivery in one to three months, except from third party sellers.

 

Water in the scoop weighed in at 5 grams. So 1 tsp level.  

 

How much are the 3rd party sellers asking for them? I know they were cheaper in Premier in Buffalo than I bought them wholesale directly from Norpro.

 

 

[JoNorvelleWalker]

51 minutes ago, Kerry Beal said:

Water in the scoop weighed in at 5 grams. So 1 tsp level.  

 

How much are the 3rd party sellers asking for them? I know they were cheaper in Premier in Buffalo than I bought them wholesale directly from Norpro.

 

 

 

$10.99 from amazon, $15.99 from third party with prime shipping.

 

Did I mention that I failed geometry in high school?

 

Edited January 31, 2017 by JoNorvelleWalker
Spelling not so great either (log)

[JoNorvelleWalker]

OK, never mind, I caved.

 

[Paul Bacino]

Tried to Make Cuttle fish fresh pasta Ravioli:   (Pasta, ricotta cheese, cured quail egg)

100g Ap Flour

1egg

1 small packet of ink -Had a thickener

The pasta was really dry-  I put it together in a ball and Vacuum sealed it

Took it out next day..  and it wouldn't even roll through @ 1  Atlas roller

 

I thought the packet would have added liquid..  so I didn't add any additional oil water or yolk.

 

I ended up rolling it by hand

 

Here was the dish 

 

 

[Anna N]

I must stop reading this topic else I will be lured into making my own pasta.  It is very tempting because one can use leftovers in stuffed pasta and then they reappear as something truly transformed.  Hmmmmm.  

[Kerry Beal]

5 hours ago, Anna N said:

I must stop reading this topic else I will be lured into making my own pasta.  It is very tempting because one can use leftovers in stuffed pasta and then they reappear as something truly transformed.  Hmmmmm.  

Shall I bring over the machine?

[Anna N]

32 minutes ago, Kerry Beal said:

Shall I bring over the machine?

Hmmm. Why? I have a lovely pasta machine gathering dust in my closet.

 

[Kerry Beal]

5 hours ago, Anna N said:

Hmmm. Why? I have a lovely pasta machine gathering dust in my closet.

 

Ah yes - vague memory of seeing it now. Damn - thought I could offload one.