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Stuffoli Dough. help adjusting

Please explain what is the problem with sticky dough. Is it just sticky & hard to work with or does that affect the final product in a certain way?

Dec 13, 2013
jwalter007 in Home Cooking

Stuffoli Dough. help adjusting

what result does sticky dough give you? Mine was really sticky.
What is the purpose of adding more eggs?

Dec 12, 2013
jwalter007 in Home Cooking

Stuffoli Dough. help adjusting

I have a hard time making pasta dough. I used to be good at it then I stopped for a while & now I can't get it right. My dough comes out very hard & dry. One trick I learned on this site, was to add the dry to the wet ingredients.
It is definitely an art. I plan to try your simplified version. I gather mine from food network website.
However, I feel it does need the citrus flavor. Do you think adding the zest will effect the dough in any way?

Dec 12, 2013
jwalter007 in Home Cooking

Stuffoli Dough. help adjusting

Sadly, Aunt Sarah passed many years ago. I wish I had spoken to her about her Italian recipes as I am the last one left who has an interest, but I was too young.

Dec 12, 2013
jwalter007 in Home Cooking

Stuffoli Dough. help adjusting

Chiidude thanks for responding.
Yes I did fry these. They ended up a little dry & cakey tasting. Not too bad but not the way my Aunt Sarah made them.

Dec 09, 2013
jwalter007 in Home Cooking

Stuffoli Dough. help adjusting

I just made struffoli and it came out too dry & cakey.
I don't know where to start to try to adjust.
Here's what i used:
2C flour
3 eggs
1/2 stick butter
3TBL sugar
1/2 tea salt
1 tea vanilla
1/4 tea baking powder
orange & lemon zest.

The dough was pretty sticky. Is that good or bad?
The recipe called for 1 TBL white wine which I omitted. Should I have sub'd this? Would that have made the dough too dry

Dec 08, 2013
jwalter007 in Home Cooking

Semolina pasta dough recipe?

Which is the best way to save extra fresh pasta?
Should I refrigerate it or dry it out?
jason

Jan 29, 2012
jwalter007 in Home Cooking

Semolina pasta dough recipe?

I made perfect ravioli last night, thanks to this thread. I ended up making a second batch of dough where I let the semolina sit in the wet first then added the A/P slowly while it mixed. Work like a charm.
Thanks everyone :-)

Jan 02, 2012
jwalter007 in Home Cooking

Semolina pasta dough recipe?

I have the hardest time making semolina pasta. I have tried with every recipe that I have found. I always end up with hard pasta. It really can't even make it thru the machine. Its too hard. I started running my semolina in my Vitamix for a while to make it finer. I just tried again tonight using 1C semolina, 1C flour, 3 eggs, 1tbl EVOO & 1 tsp salt. I mix the flours & salt together, meanwhile I whisk eggs & oil then slowly add wet to dry in my tabletop mixer. Once it comes together its too hard to use.
Any suggestions?

Jan 01, 2012
jwalter007 in Home Cooking