Several people have asked why I recommend 00 pasta flour in the egg pasta video from 2019, but bread flour in this video. That's because I've done more testing since 2019 :) Bread flour turns out to work as well as 00 pasta flour. It's available in every store in the US and is a lot cheaper than 00 pasta flour which is basically mail order only (at least for me). Please note that 00 flour sold in most stores is 00 all-purpose flour and it didn't work well for me. Here is a video I made in 2020 comparing all these flours: ua-cam.com/video/XlvotGH3iuk/v-deo.html The bread flour I use is made by King Arthur.
I agree! I used 00 per your first video and found the pasta to be a little too delicate for my tastes. bread flour has a more pleasant bite and chew overall. and it works in your recipe perfectly. I always make my pasta this way now and everyone in the house is happy that I do
I use a combination of Durum and semolina flours for my pasta. It gives a great taste and texture. As an old Italian chief said to me: pasta needs texture to hold the sauce well. I agree with him after using different flours. For family sized patches I don’t use a mixer at all and I like using a hand crank machine. I own kitchen aid but really enjoy the hands on methods for most things. Cooking is about love and deep fulfillment for me and I find hands on more fulfilling than machines. I’ll use caputo 00 for pizza but little else. I’m still experimenting with pizza flours. The experimentation is fun! Caputo is more available than it used to be and I’m seeing it in more stores. I think the last time I bought it was at whole foods
I have tried a few brands of OO flour for pasta and pizza dough but I don't see any benefit to it. Its available here in the supermarkets so as you suggest, it is most likely an AP protein content. Its easier to keep Bread and AP flour on hand and use that as recipes indicate.
I have found 00 flour from a small Mennonite farm and it isn't commercially made. We live in an area with a large Mennonite population. I wonder how it would work.
This video waa so helpful!! Another protip is to make the filling the day before so you don't 1. destroy the kitchen and 2. get too tired and take forever!
I am South African and we grow A LOT of Swiss Chard that we call spinach here. I have a trick. I wash my spinach is salt water, strip the green leaves off the stalks and put them in a plastic bag. Then freeze it. The leaves take up a lot of space! Once it has frozen (usually over night) I take out the bag and knock everything flat and go over it with a rolling pin. Don't open the bag. My kids used to put the bag on the floor and jump on it, lots of fun! When you open the bag, the swiss chard is in tiny pieces as if you chopped for a long time. It cooks in seconds.
I'm a 3rd generation Italian and been cooking Italian food for 50 + years. Your ingredients are spot on! I see many TV chefs using 2 or 3 eggs and their dough looks anemic. I do find that boiling the ravioli too long makes them tough. Thanks for your tips!
Helen, you said that the dough should not be made in great advance. However, a procedure that I do in my home for a while and works perfectly is making the dough, separating it in two people portion (me and my wife), wrapping into plastic and then freezing. When you need you just have to take the dough out of the freezer 40min earlier. With this technique I make several protions at once. Congratulations for the great content, as always.
I remember my Mom's ravioli weekends -- one day for the filling and the sauce and one for actually making the ravioli. She made five or six dozen at a time, with quarts of sauce, and stocked our freezer. I really miss those raviolis. To make it worse, she spoiled us all for anyone else's raviolis. She learned all her Italian cooking from an Italian nonna, not hers -- she was German. /;) Those were the days and the meals! Thanks for this video.
We all truly appreciate all the work you put into making such a comprehensive and clear tutorial, and all the tips you share along they way, Helen. Thank you!
I am so glad I found this video! Many, many years ago I attempted to make home made ravioli and it was a disaster. I never tried it again until just today because I recently purchased a KitchenAid mixer that has a pasta roller with it. I started scouring the internet for easy to follow instructions. Helen, I followed your dough recipe to a T as well as your method of rolling out the dough and running it through my pasta roller. Success!! My ravioli came out perfectly and was delicious! Thank you so much for such a detailed and east to follow video. I can now serve my Italian father home made ravioli with pride - LOL!!
I've used your guide for making egg pasta (185g eggs, 300g flour) and it is perfect! Made ravioli for the first time last week. Came out pretty good, but is more time consuming and messy than anticipated. But it was very tasty and I look forward to making it again now that I know a bit more about what is involved. Your videos and instructions are sooooo helpful!
This instruction deserves a 5 star rating, not only for the adressed pitfalls. Last days I browsed Utube for info on raviolo press use. My yesterdays ravioli where okay however this instruction addresses all stroubles I had. Thank you very much.❤😊
Thank you for your videos......I am an excellent chef, albeit an amateur. I have competed with BBQ, seafood, pie and cake baking, and dietary specialties, for which I have won awards. It has taken me over a year to perfect breads my family and I like, but did it trying over and over again. Sourdough, while being challenging, has brought great rewards. But with great pasta, I have completely failed until now. I really appreciate your very specific instructions on particular pasta types, while heeding your advice on newbie mistakes. Your advice is VERY specific. I also respect the improvements you've made on previous methods. This fresh pasta making thing is difficult.....until it isn't-----pasta by pasta. Thanks again.
This video is so perfectly timed for me. My husband's only request for his birthday next week was for me to try to recreate a ravioli dish we ate many years ago. But I've never made pasta, let alone ravioli. Armed with this video, I think I've got what I need to do the memory justice. Thank you!
Thank you for all the approachable pasta lessons. I bought myself a pasta roller for mother's day and have gotten pretty good at regular, ribbon pasta with your help. But ravioli is my daughter's favorite and so far has alluded me. Now I'm ready to try again.
You are so detailed! Thank you. I made my first batch. I didn’t have any tools except a round cookie cutter. They turned out perfect. Nit one explosion. Your dough is perfection. I’ve made pasta via a electric para machine. I have only used semolina. This was the first time using bread flour. I like this so much more. They are so delicate. Can’t wait to see what else I can learn from you.
Thank you so much for all the time and effort you put into creating these videos Helen, I understand what an undertaking this is and I deeply appreciate it - as do many others I’m sure. I know I can count on your always comprehensive advice and techniques and following them will yield excellent results. 💕🙏
Great tutorial on making ravioli. Thanks so much. Update. My first batch of hand-made ravioli was a big success. The tips in this video were a big help.
Helen I just wanted to let you know that my daughter and I just made ravioli using your dough recipe and techniques and it was so fun and easy to do. Thank you for the way you explain things. I love watching your videos, I always learn so much!
I’ve watched many of your videos in the past, and have been amazed at the quality of the content you put out in your videos. Thank you so much for sharing your knowledge and expertise with us.
Dear Helen - I love your precision in both ingredients and the methods for cooking. I have done lots of classes and am always amazed at how much more one can learn. Best wishes agnes
I made ravioli for my family tonight just following the instructions on the ravioli maker box and a couple online recipes. I've made egg rolls before and you do the same thing wetting the edges to help the seal. It seems so obvious to me now but I didn't do that. I wish I had found this video first. I've learned so much in such a short time. I'm excited to try again.
I made my first batch of ravioli last night. I followed everything in this video (except the sauce). Worked great!! Having NEVER done anything like this before, I think it turned out great. Thanks so much for your expertise!!!
World class instruction. Thanks. One question/ difference for me/ is that I prefer to finish the pasta in the sauce rather than add the sauce to the serving dish, that way each piece of pasta is completely sauced and can be cooked a bit more (they can go in al dente). The sauce also has a better opportunity to soak into the pasta.
Oh my goodness!! This recipe is absolutely delicious. I just finished, literally eating my fresh ravioli as I write this. This is only my second time making pasta and my first time making ravioli and it came out PERFECT. Thank youuuuuu❤
My family made this recipe together and it turned out beautifully. The "Rookie Mistake" tips were very handy and the result was wonderful (thank you!). We used "00" flour for the dough and a little durum semolina to keep the completed ravioli from sticking to each other and the tray - worked like a charm. The sage butter was fabulous. We rolled by hand which took a fair bit of time and elbow grease so I can see why people invest in the Kitchen Aid attachment!
Another great video! Thank you for explaining the "why" for all the steps that you do. I didn't realize that there is a a texture aspect to the lamination portion of making pasta dough. I thought the letter folds were only done to get the dough to match the width of the rollers. This is good to know. And thank you for the tip about thinning the edges of the ravioli to make a more uniform pasta thickness.
I discovered your channel a couple days ago and I have thought about little else since. I am making my first attempt at homemade pasta this weekend. I know you said not to use any too special flour because beginners will create some disappointments at first. I ordered a good "0 0" and a good semolina and a pretty good hand crank machine also. Please forgive me for not following your directions, however, I have taken detailed notes and will follow them to the letter. Believe it or not, I have become proficient and even mastered a few activities that I would have never attempted before youtube. I think you might produce the finest tutorials on this platform. In short, you are both amazing and wonderful. Thank you so much for the tools you provide not just to strangers but to people you will never meet. I will post the results of my first attempt as a comment on your egg pasta dough video thanks again, nice lady.
Howdy, My Darling! I've been making ravioli for my lovely wife and children for years. Your tips and techniques have made them even better. Thank you! I'd have to say that Bread Flour is slightly better than All-Purpose Flour. Either one works fine for me. Thanks again!
To prevent sticking to the ravioli mold, I found that spraying tbe mold with PAM works better than using flour. Also, my latest filling is sausage,apples and ricotta mixed together. First I brown the sausage pieces and the Granny Smith apple pieces. Then, mix with the ricotta(I make my own ricotta. It's pretty easy to make). My sauce is balsamic vinegar mixed with apple cider and honey. Drizzle over the ravs. It's the best
Excellent video. I really enjoy your videos especially because your detailed directions spoken at just the right pace are easy to follow and a joy to listen to. I love ravioli very much but have always been afraid to attempt making them myself. My children gave me a hand rolling, counter pasta machine. It’s time to take it out and give it a work out ! You’ve taken the fear out of making home made ravioli. Thank you so much. I’m hooked on your videos. They are wonderful and incredibly informative. Thank you again.
Thanks so much for this video!! Your video, firstly more so inspired me to try pasta making myself.!! You also showed me the difference using a stamp and roller type ravioli maker. Very much appreciated. Going with the tray and roller for sure.... I don't have a kitchnaid mixer, but do have a food processor with a dough attachment, we shall see if my food processor can handle pasta dough. I also see how involved making fresh pasta is and have more of an appreciation of my favorite pasta restaurant place and its prices. I have been wanting a kitchenaid mixer, and now have justification to purchase one... thank you again. Eagar to watch your other videos now. Thanks so much for this video. ❤️ Happy Canadian new fan.
Here's a couple neat little tips that I learned from my aunt. I hope you can use them. The laminating: MACHINE - She would always do 1 fold. Put the TWO ends through the machine first (not the folded end). As it rolls it will seal until the fold passes through. Repeat! ONE fold, the two ends into the machine and eventually as you repeat this many times, the folded end as it passes through the rollers will make a popping sound. Once you hear that "POP", your glutens are set and your dough is laminated to perfection. HANDROLLING - Make sure the fold is away from you and that the "open" end is facing you. As you roll outwards and away from you, you'll seal the first lamination. Fold it again and repeat the process. Keep repeating until you hear the "pop". To test for doneness: She always used to save a couple of scrap pieces of the pasta sheet when she would make her ravioli. She's add it to the boiling water when she added the ravioli to cook them. She'd pull out a piece of the pasta scrap that you saved and tasted it. If it was done, the ravioli were done. If it was too hard still, then the ravioli were too hard. If it was too soft and mushy, the ravioli were overdone. LOL. I hope you like these tips and will give them a try.
WOW, I just watched 2 minutes of this video and OMG do you know how to edit a video….totally. So any other people try and for me it’s like “Get to the point”. Kudos.I’m subscribing.
I made ravioli yesterday using the same tray as always. Today I got schooled by Nonna on YT. She put the dough in the tray, used the plastic to make the dimples, added the filling and folded over the rest of the sheet to close the raviolis. Then she turned the tray upside down and applied a little pressure and removed the tray. She used a ravoili wheel to cut the ravioli much faster than using a roilling pin and moving it all over the place.
A good trick is to put the ravioli in the freezer for 10 minutes/while you make the next batch, after that short time in the freezer, the filling is still fresh, but the outside seals perfectly and won't stick to anything.
In your previous pasta making video you recommended 00 flour for your egg pasta. Do you still recommend that? Why bread flour for ravioli? Love your videos!!
I've done more testing since the original pasta video and found that bread flour works as well as 00 pasta flour. Here is a video about that: ua-cam.com/video/XlvotGH3iuk/v-deo.html bread flour is cheaper and available everywhere in the US
Thank you for the awesome video. Your dough in the mixer looks super easy. I do have one question about the ravioli press. Do you recommend a specific brand, or just whatever I can find? I bought the Marcado press for my rolling machine, and I found that first, it does not cut the pasta cleanly. And second, it is super hard to manage the filling. By that I mean I run out of pasta before I run out of filling and end up with a mess of raw filling in the press. Not a good thing at all. I also see that the machine does not load filling particularly evenly. Again, not good at all. A tip I saw from a show a while back to make filling a little easier... Place the filling into the corner of a Ziplock bag, and pipe it into the molds just like a piping bag. Once done, whatever leftover filling can go into another Ziplock and into the fridge for later. Once used up, simply toss the Ziplock and done.
helen rennie, @21:26 i've never heard of anyone consuming a bite and continue talking as if nothing is in the mouth. fantastic illusion! you are an awesome orator.
Hi HELen GOOD MORING FROM AUSTRALIA I LOVE YOUR PROGRAM ALWAYS UNDERSTANDING EVERYTHING AND ALWAYS WORKS HELEN CAN U TELL ME WERE U GOT THE MOULD LOOK SO NICE THANK U KEEP DOING THE GOOD WORK THANKS FOR SHARING JOYCE
I've been making homemade pasta and ravioli for years. After watching your videos i realized i need improvement. Thank you for your knowledge and experience. May i ask what part if Italy you are from? Although I was born here in America my family is from Sicily.
I have to admit that your pasta-making videos have become my go-to. Your precision and attention to detail vibe with my style. One question regarding making the pasta dough in the food processor vs. KitchenAid Pro. I adopted the food processor method after watching your '5 Rookie Mistakes' video. It yielded a tough, stiff dough ball that took a lot of effort to knead for 7 minutes. That's not a complaint, just an observation. When I tried the KitchenAid Pro method you outline in this video, the result was a gorgeous looking, soft and relaxed dough ball after 5 minutes of kneading with the dough hook. While I absolutely loved this method due to the lack of effort on my part, I was disarmed by how pliable and soft the dough was as opposed to the food processor method using the exact same ingredients. Any thoughts about how stiff/pliable the dough should be? If I needed for less time in the KitchenAid Pro, will the dough ball be stiffer? Any insight would be welcome. I value your expertise.
Yes, I've noticed that the mixer produces slightly softer dough, but both seem to work well. I am not completely sure why this happens, but here are a few ideas. The mixer might be heating the dough slightly as it kneads. The initial bringing of wet and dry happens a lot slower in the mixer than in the food processor and it's possible that the flour has a chance to hydrate more. One way to achieve a similar effect with a food processor is to use it to bring the wet and dry together, knead only for a minute or until the dough is cohesive, wrap it in plastic and let it rest for 15 min. then finish kneading. You'll get a much softer easier to knead dough this way.
Helen, question that is not related to this video: do you have a video how to properly use a steel skillet pan? I can’t use mine because everything is sticking to it 🤗. Thank you!
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Several people have asked why I recommend 00 pasta flour in the egg pasta video from 2019, but bread flour in this video. That's because I've done more testing since 2019 :) Bread flour turns out to work as well as 00 pasta flour. It's available in every store in the US and is a lot cheaper than 00 pasta flour which is basically mail order only (at least for me). Please note that 00 flour sold in most stores is 00 all-purpose flour and it didn't work well for me. Here is a video I made in 2020 comparing all these flours: ua-cam.com/video/XlvotGH3iuk/v-deo.html The bread flour I use is made by King Arthur.
I agree! I used 00 per your first video and found the pasta to be a little too delicate for my tastes. bread flour has a more pleasant bite and chew overall. and it works in your recipe perfectly. I always make my pasta this way now and everyone in the house is happy that I do
I use a combination of Durum and semolina flours for my pasta. It gives a great taste and texture. As an old Italian chief said to me: pasta needs texture to hold the sauce well. I agree with him after using different flours.
For family sized patches I don’t use a mixer at all and I like using a hand crank machine. I own kitchen aid but really enjoy the hands on methods for most things. Cooking is about love and deep fulfillment for me and I find hands on more fulfilling than machines.
I’ll use caputo 00 for pizza but little else. I’m still experimenting with pizza flours. The experimentation is fun!
Caputo is more available than it used to be and I’m seeing it in more stores. I think the last time I bought it was at whole foods
I have tried a few brands of OO flour for pasta and pizza dough but I don't see any benefit to it. Its available here in the supermarkets so as you suggest, it is most likely an AP protein content. Its easier to keep Bread and AP flour on hand and use that as recipes indicate.
I have found 00 flour from a small Mennonite farm and it isn't commercially made. We live in an area with a large Mennonite population. I wonder how it would work.
00 flour is difficult to find in stores, but we have a local bakery that will gladly sell a couple pounds if you ask nicely.
This video waa so helpful!! Another protip is to make the filling the day before so you don't 1. destroy the kitchen and 2. get too tired and take forever!
Yes!
I am South African and we grow A LOT of Swiss Chard that we call spinach here. I have a trick. I wash my spinach is salt water, strip the green leaves off the stalks and put them in a plastic bag. Then freeze it. The leaves take up a lot of space! Once it has frozen (usually over night) I take out the bag and knock everything flat and go over it with a rolling pin. Don't open the bag. My kids used to put the bag on the floor and jump on it, lots of fun! When you open the bag, the swiss chard is in tiny pieces as if you chopped for a long time. It cooks in seconds.
I'm a 3rd generation Italian and been cooking Italian food for 50 + years. Your ingredients are spot on! I see many TV chefs using 2 or 3 eggs and their dough looks anemic. I do find that boiling the ravioli too long makes them tough. Thanks for your tips!
Helen’s computer science background is coming through with “it’s not a bug, it’s a feature”
In computer science, a feature is nothing more than a bug with seniority...
@@waynegordon2628 😂
We stan a STEM queen
yeah that made me chuckle too
Helen, you said that the dough should not be made in great advance. However, a procedure that I do in my home for a while and works perfectly is making the dough, separating it in two people portion (me and my wife), wrapping into plastic and then freezing. When you need you just have to take the dough out of the freezer 40min earlier.
With this technique I make several protions at once.
Congratulations for the great content, as always.
I remember my Mom's ravioli weekends -- one day for the filling and the sauce and one for actually making the ravioli. She made five or six dozen at a time, with quarts of sauce, and stocked our freezer. I really miss those raviolis. To make it worse, she spoiled us all for anyone else's raviolis. She learned all her Italian cooking from an Italian nonna, not hers -- she was German. /;) Those were the days and the meals! Thanks for this video.
We all truly appreciate all the work you put into making such a comprehensive and clear tutorial, and all the tips you share along they way, Helen. Thank you!
I am so glad I found this video! Many, many years ago I attempted to make home made ravioli and it was a disaster. I never tried it again until just today because I recently purchased a KitchenAid mixer that has a pasta roller with it. I started scouring the internet for easy to follow instructions. Helen, I followed your dough recipe to a T as well as your method of rolling out the dough and running it through my pasta roller. Success!! My ravioli came out perfectly and was delicious! Thank you so much for such a detailed and east to follow video. I can now serve my Italian father home made ravioli with pride - LOL!!
I've used your guide for making egg pasta (185g eggs, 300g flour) and it is perfect! Made ravioli for the first time last week. Came out pretty good, but is more time consuming and messy than anticipated. But it was very tasty and I look forward to making it again now that I know a bit more about what is involved. Your videos and instructions are sooooo helpful!
This instruction deserves a 5 star rating, not only for the adressed pitfalls.
Last days I browsed Utube for info on raviolo press use. My yesterdays ravioli where okay however this instruction addresses all stroubles I had.
Thank you very much.❤😊
Thank you for your videos......I am an excellent chef, albeit an amateur. I have competed with BBQ, seafood, pie and cake baking, and dietary specialties, for which I have won awards. It has taken me over a year to perfect breads my family and I like, but did it trying over and over again. Sourdough, while being challenging, has brought great rewards.
But with great pasta, I have completely failed until now. I really appreciate your very specific instructions on particular pasta types, while heeding your advice on newbie mistakes. Your advice is VERY specific. I also respect the improvements you've made on previous methods.
This fresh pasta making thing is difficult.....until it isn't-----pasta by pasta.
Thanks again.
This video is so perfectly timed for me. My husband's only request for his birthday next week was for me to try to recreate a ravioli dish we ate many years ago. But I've never made pasta, let alone ravioli. Armed with this video, I think I've got what I need to do the memory justice. Thank you!
Nice fork! It's the little details that make the difference.
Thank you for all the approachable pasta lessons. I bought myself a pasta roller for mother's day and have gotten pretty good at regular, ribbon pasta with your help. But ravioli is my daughter's favorite and so far has alluded me. Now I'm ready to try again.
You are so detailed! Thank you. I made my first batch. I didn’t have any tools except a round cookie cutter. They turned out perfect. Nit one explosion. Your dough is perfection. I’ve made pasta via a electric para machine. I have only used semolina. This was the first time using bread flour. I like this so much more. They are so delicate. Can’t wait to see what else I can learn from you.
Thank you for such a detailed tutorial. I could listen to you speak all day.
Thank you so much for all the time and effort you put into creating these videos Helen, I understand what an undertaking this is and I deeply appreciate it - as do many others I’m sure. I know I can count on your always comprehensive advice and techniques and following them will yield excellent results. 💕🙏
I've mastered eating ravioli. It's a start!
😂😂😂😊😊😊😅😅😅
Thank you Helen for this Master Class. 🥰
That's a detailed guide, indeed! Thank you, Helen, will give it a go.
Great tutorial on making ravioli. Thanks so much.
Update. My first batch of hand-made ravioli was a big success. The tips in this video were a big help.
This is the first video I have watched from her. She speaks so clearly, can't wait to see some of her other recipes!
Helen I just wanted to let you know that my daughter and I just made ravioli using your dough recipe and techniques and it was so fun and easy to do. Thank you for the way you explain things. I love watching your videos, I always learn so much!
I’ve watched many of your videos in the past, and have been amazed at the quality of the content you put out in your videos. Thank you so much for sharing your knowledge and expertise with us.
being italian, i can tell you that this video has been more interesting than most italian tutorials I've seen on how to make pasta
Thank you for teaching us such priceless, real information. We are very lucky indeed to have teachers such as you, honestly!
Thank you, Helen, this is a wonderful tutorial!
After watching this video twice I made my first attempt at making ravioli...and it WORKED! This video was extremely helpful, thank you so much.
Dear Helen - I love your precision in both ingredients
and the methods for cooking. I have done lots of classes and am always amazed at how much more one can learn. Best wishes
agnes
I’ve used Helen’s other pasta tutorials with great success- even the first time. If she says so, trust her.
I've learned so much about cooking here and I have just learned how much I don't know. Thank you!
I made ravioli for my family tonight just following the instructions on the ravioli maker box and a couple online recipes. I've made egg rolls before and you do the same thing wetting the edges to help the seal. It seems so obvious to me now but I didn't do that. I wish I had found this video first. I've learned so much in such a short time. I'm excited to try again.
I made my first batch of ravioli last night. I followed everything in this video (except the sauce). Worked great!! Having NEVER done anything like this before, I think it turned out great. Thanks so much for your expertise!!!
I love your videos, Helen. Some of the best cooking videos on YT.
World class instruction. Thanks. One question/ difference for me/ is that I prefer to finish the pasta in the sauce rather than add the sauce to the serving dish, that way each piece of pasta is completely sauced and can be cooked a bit more (they can go in al dente). The sauce also has a better opportunity to soak into the pasta.
Oh my goodness!! This recipe is absolutely delicious. I just finished, literally eating my fresh ravioli as I write this. This is only my second time making pasta and my first time making ravioli and it came out PERFECT. Thank youuuuuu❤
My family made this recipe together and it turned out beautifully. The "Rookie Mistake" tips were very handy and the result was wonderful (thank you!). We used "00" flour for the dough and a little durum semolina to keep the completed ravioli from sticking to each other and the tray - worked like a charm. The sage butter was fabulous. We rolled by hand which took a fair bit of time and elbow grease so I can see why people invest in the Kitchen Aid attachment!
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
You are the queen of precision and technique!
Thanks for sharing all this wisdom with us!
Another great video! Thank you for explaining the "why" for all the steps that you do. I didn't realize that there is a a texture aspect to the lamination portion of making pasta dough. I thought the letter folds were only done to get the dough to match the width of the rollers. This is good to know. And thank you for the tip about thinning the edges of the ravioli to make a more uniform pasta thickness.
By far the best cook and teacher on youtube!
I discovered your channel a couple days ago and I have thought about little else since. I am making my first attempt at homemade pasta this weekend. I know you said not to use any too special flour because beginners will create some disappointments at first. I ordered a good "0 0" and a good semolina and a pretty good hand crank machine also. Please forgive me for not following your directions, however, I have taken detailed notes and will follow them to the letter. Believe it or not, I have become proficient and even mastered a few activities that I would have never attempted before youtube. I think you might produce the finest tutorials on this platform. In short, you are both amazing and wonderful. Thank you so much for the tools you provide not just to strangers but to people you will never meet. I will post the results of my first attempt as a comment on your egg pasta dough video thanks again, nice lady.
Omg...this is wonderful. Thank you so much for all this information. In all my research, there is nothing like this. So many tips. Thank you again.
Your voice is so soothing to me!
Howdy, My Darling! I've been making ravioli for my lovely wife and children for years. Your tips and techniques have made them even better. Thank you! I'd have to say that Bread Flour is slightly better than All-Purpose Flour. Either one works fine for me. Thanks again!
Simply beautiful. The raviolis too. I'm making them this next weekend. Thanks for sharing.
thank you for your knowledge! I am making Ravioli tomorrow and know now to make the filling in the morning.
To prevent sticking to the ravioli mold, I found that spraying tbe mold with PAM works better than using flour. Also, my latest filling is sausage,apples and ricotta mixed together. First I brown the sausage pieces and the Granny Smith apple pieces. Then, mix with the ricotta(I make my own ricotta. It's pretty easy to make). My sauce is balsamic vinegar mixed with apple cider and honey. Drizzle over the ravs. It's the best
Excellent video. I really enjoy your videos especially because your detailed directions spoken
at just the right pace are easy to follow and a joy to listen to.
I love ravioli very much but have always been afraid to attempt making them myself. My children
gave me a hand rolling, counter pasta machine. It’s time to take it out and give it a work out !
You’ve taken the fear out of making home made ravioli. Thank you so much. I’m hooked on
your videos. They are wonderful and incredibly informative. Thank you again.
Incredible. The ravioli whisperer. I think I'm in love :)
For sure the most complete guide to Ravioli!! Thanks
"It's not a bug, it's a feature" -- haha, Helen's software background peeks through. Thank you for your wonderful videos.
Bravo!!!
My only suggestion is to add one-quarter teaspoon of freshly-ground nutmeg to the filling.
I am very happy that I have found your channel. I’m about to start experimenting with pasta dough and your videos have been great!
Very detailed and helpful, thanks! Love your hair.
One of the best videos
Good job and very knowledgeable to the last detail bravo
Thanks so much for this video!! Your video, firstly more so inspired me to try pasta making myself.!! You also showed me the difference using a stamp and roller type ravioli maker. Very much appreciated. Going with the tray and roller for sure.... I don't have a kitchnaid mixer, but do have a food processor with a dough attachment, we shall see if my food processor can handle pasta dough. I also see how involved making fresh pasta is and have more of an appreciation of my favorite pasta restaurant place and its prices. I have been wanting a kitchenaid mixer, and now have justification to purchase one... thank you again. Eagar to watch your other videos now. Thanks so much for this video. ❤️ Happy Canadian new fan.
Me at 2 am in bed: let's learn to ravioli.
Beautiful! Thank you for sharing! By the way, we love the new hairstyle. 👍
Here's a couple neat little tips that I learned from my aunt. I hope you can use them.
The laminating:
MACHINE -
She would always do 1 fold. Put the TWO ends through the machine first (not the folded end). As it rolls it will seal until the fold passes through. Repeat! ONE fold, the two ends into the machine and eventually as you repeat this many times, the folded end as it passes through the rollers will make a popping sound. Once you hear that "POP", your glutens are set and your dough is laminated to perfection.
HANDROLLING -
Make sure the fold is away from you and that the "open" end is facing you. As you roll outwards and away from you, you'll seal the first lamination. Fold it again and repeat the process. Keep repeating until you hear the "pop".
To test for doneness:
She always used to save a couple of scrap pieces of the pasta sheet when she would make her ravioli. She's add it to the boiling water when she added the ravioli to cook them. She'd pull out a piece of the pasta scrap that you saved and tasted it. If it was done, the ravioli were done. If it was too hard still, then the ravioli were too hard. If it was too soft and mushy, the ravioli were overdone. LOL.
I hope you like these tips and will give them a try.
I love the doneness tip!
These are great tips! Thanks
Thanks for sharing this.
Bravo sinjora🎉
I have a much more industrial approach with ravioli. This course is however a way to never fail 😊
As always, very detailed explanation. Thank you! 🙏
Your pasta recipe is my go to recipe. Always perfect!
WOW, I just watched 2 minutes of this video and OMG do you know how to edit a video….totally. So any other people try and for me it’s like “Get to the point”. Kudos.I’m subscribing.
Wonderful dough
UA-cam can burn to the ground....we only need this channel in our lives fantastic workkk
Outstanding presentation. Thank you.
Thank you for sharing your instructions!😊
Loved your video! One of the best ones out there!
I made ravioli yesterday using the same tray as always. Today I got schooled by Nonna on YT. She put the dough in the tray, used the plastic to make the dimples, added the filling and folded over the rest of the sheet to close the raviolis. Then she turned the tray upside down and applied a little pressure and removed the tray. She used a ravoili wheel to cut the ravioli much faster than using a roilling pin and moving it all over the place.
Splendid! THANK YOU!!!
Excellent video and excellent guide
I've decided not to make my own ravioli
Excellent !
Great video I can't wait to try this
OMG! I need this ravioli tool! 😍😍
A good trick is to put the ravioli in the freezer for 10 minutes/while you make the next batch, after that short time in the freezer, the filling is still fresh, but the outside seals perfectly and won't stick to anything.
Swiss chard? Oh, yes indeed!! 👍
Thank you for your videos. 😊
In your previous pasta making video you recommended 00 flour for your egg pasta. Do you still recommend that? Why bread flour for ravioli? Love your videos!!
I've done more testing since the original pasta video and found that bread flour works as well as 00 pasta flour. Here is a video about that: ua-cam.com/video/XlvotGH3iuk/v-deo.html bread flour is cheaper and available everywhere in the US
13:45 Helen knows "it's not a bug, it's a feature" quote. Kudos :)
Nice!
Lov raviolu❤
wow, greats tips a beginner and easy to understand thank you!
Thanks for this video.
Thank you for the awesome video. Your dough in the mixer looks super easy.
I do have one question about the ravioli press. Do you recommend a specific brand, or just whatever I can find? I bought the Marcado press for my rolling machine, and I found that first, it does not cut the pasta cleanly. And second, it is super hard to manage the filling. By that I mean I run out of pasta before I run out of filling and end up with a mess of raw filling in the press. Not a good thing at all. I also see that the machine does not load filling particularly evenly. Again, not good at all.
A tip I saw from a show a while back to make filling a little easier... Place the filling into the corner of a Ziplock bag, and pipe it into the molds just like a piping bag. Once done, whatever leftover filling can go into another Ziplock and into the fridge for later. Once used up, simply toss the Ziplock and done.
such great advice - thank you!
Daaamn this knife is really sharp
Great video thanks so much!!
wonderful
helen rennie, @21:26 i've never heard of anyone consuming a bite and continue talking as if nothing is in the mouth. fantastic illusion! you are an awesome orator.
Hi HELen GOOD MORING FROM AUSTRALIA I LOVE YOUR PROGRAM ALWAYS UNDERSTANDING EVERYTHING AND ALWAYS WORKS HELEN CAN U TELL ME WERE U GOT THE MOULD LOOK SO NICE THANK U KEEP DOING THE GOOD WORK THANKS FOR SHARING JOYCE
Perfect, as usual! I made some last weekend, but you’ve shown me some areas to improve. Ever think of teaching us a Strata?
I've been making homemade pasta and ravioli for years. After watching your videos i realized i need improvement. Thank you for your knowledge and experience. May i ask what part if Italy you are from? Although I was born here in America my family is from Sicily.
I am not from Italy, I am from Russia :)
That looks amazing 😍
I like how detailed the tips are but it's very equipment dependent. Many of us dont have a KitchenAid mixer, let alone a ravioli mold...
Today I watched Your pelmieni video and now this😍 I’m in pierogi heaven🥰
I have to admit that your pasta-making videos have become my go-to. Your precision and attention to detail vibe with my style. One question regarding making the pasta dough in the food processor vs. KitchenAid Pro. I adopted the food processor method after watching your '5 Rookie Mistakes' video. It yielded a tough, stiff dough ball that took a lot of effort to knead for 7 minutes. That's not a complaint, just an observation. When I tried the KitchenAid Pro method you outline in this video, the result was a gorgeous looking, soft and relaxed dough ball after 5 minutes of kneading with the dough hook. While I absolutely loved this method due to the lack of effort on my part, I was disarmed by how pliable and soft the dough was as opposed to the food processor method using the exact same ingredients. Any thoughts about how stiff/pliable the dough should be? If I needed for less time in the KitchenAid Pro, will the dough ball be stiffer? Any insight would be welcome. I value your expertise.
Yes, I've noticed that the mixer produces slightly softer dough, but both seem to work well. I am not completely sure why this happens, but here are a few ideas. The mixer might be heating the dough slightly as it kneads. The initial bringing of wet and dry happens a lot slower in the mixer than in the food processor and it's possible that the flour has a chance to hydrate more. One way to achieve a similar effect with a food processor is to use it to bring the wet and dry together, knead only for a minute or until the dough is cohesive, wrap it in plastic and let it rest for 15 min. then finish kneading. You'll get a much softer easier to knead dough this way.
Helen, question that is not related to this video: do you have a video how to properly use a steel skillet pan? I can’t use mine because everything is sticking to it 🤗. Thank you!