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Ghee for lactose intolance

Sounds excellent! Thank you!

Nov 18, 2013
sandlee1 in Home Cooking

Ghee for lactose intolance

I am having a small plates dinner party and one guest is lactose intolerant. Can I use ghee instead of butter in dishes i.e. Clams casino, shrimp scampi? Any small plates easy suggestions for lactose intolerance would be appreciated!

Nov 17, 2013
sandlee1 in Home Cooking

Boxed Pasta vs. Homemade

I would love it if you would share your ravioli dough recipe and do you use a pasta machine to role out your dough and if you do what thickness setting is the last setting you use?

Apr 05, 2013
sandlee1 in Home Cooking

Homemade pasta sheets

Dumb question, what does ATK stand for so I can get the recipe for pasta dough!!! As you can tell, I am new!!!

Apr 02, 2013
sandlee1 in Home Cooking

Homemade pasta sheets

Ugh, this is becoming more complicated. I was thinking that making homemade lasagna sheets would be like the fresh lasagna sheets you find in the grocery store (but better!) eliminating the step of boiling the pasta first. Are there any suggestions or dough recipes where I can eliminate the step of boiling the lasagna sheets? Or should I just stick with store bought sheets which do not taste as good?

Apr 02, 2013
sandlee1 in Home Cooking

Homemade pasta sheets

Another question, has anyone tried Hodgson Mill Pasta flour
(golden semolina and extra fancy durum) for lasagna sheets or manicotti? If so is it better or worse than making your own combination of flour/semolina?
PS: I have the Atlas pasta machine

Apr 02, 2013
sandlee1 in Home Cooking

Homemade pasta sheets

I usually use 1 1/2 c AP unbleached flour 1/4 c. semolina flour, tsp olive oil, pinch of salt and a little water if too dry. The flavor is good. I was just concerned after reading that some people had problems with their leftover lasagna getting soggy! One of the reasons I love lasagna is to have leftovers! So, I was just trying to avoid that problem!!

Apr 02, 2013
sandlee1 in Home Cooking

Homemade pasta sheets

I am looking for a foolproof homemade pasta recipe that would be perfect for making lasagna sheets or manicotti, trying to impress the BF!!! Just need suggestions for the pasta dough!!!

Apr 02, 2013
sandlee1 in Home Cooking

Why do my homemade ravioli's break open?

Thank you for the excellent advice! This was my first attempt and a learning process! Next batch I will make the dough thicker and stuff the ravioli's with less filling.

Mar 31, 2013
sandlee1 in Home Cooking

Why do my homemade ravioli's break open?

There is a possibility there is air pockets, also maybe I am overfilling ravioli's.

Mar 31, 2013
sandlee1 in Home Cooking

Why do my homemade ravioli's break open?

The seal is fine. They are breaking open on the mounded part of the ravioli. The thickness of the dough seems okay but maybe I am rolling too thin. Also a lot of them don't float to the top of the water (they are not stuck to bottom of pan ) and those are the ones that split open.

Mar 31, 2013
sandlee1 in Home Cooking

Why do my homemade ravioli's break open?

Why do my homemade ravioli's break open? I use 1 3/4c AP unbleached flour 1/4c semolina flour 2eggs 1tsp olive oil and a little water if needed for the dough, I let it rest 30 minutes and then use atlas pasta machine to roll out dough to a #8, i use a ravioli tray or stamp, then freeze raviolis on a cookie tray then once frozen put in zip lock bags. When I cook them water is at a very gentle simmer but center of ravioli's get soggy and split open! Help what am I doing wrong???

Mar 31, 2013
sandlee1 in Home Cooking