Comments on: Homemade Stuffed Pasta: Yes We Can!

By: Chelsea

Chelsea — Thu, 14 May 2009 14:57:33 +0000

I love making fresh pasta! You’re right. I think people are needlessly intimidated. I’ve also used wonton skins when I’m feeling lazy. They are such a great shortcut! OK, it’s been too long since I’ve made ravioli. Thanks for the inspiration!

By: Lori Lynn

Lori Lynn — Wed, 13 May 2009 21:57:18 +0000

OK, I have been a little slow in getting around to all my favorite blogs and reading all the posts. And I thought I had hit the wrong button on my computer that took me to Taste With The Eyes, so I actually clicked on your “bring the best out…” link twice. Whaaaa? Oh, that is me! Well, I have to tell you that we really enjoyed that combination of grilled mushroom, sauteed veal, and mushroom agnolotti, and the sauce rocked…sure it would have been even better with fresh pasta! Yours looks awesome. (Thanks for the link you guys!)

Now as for Sandra Lee, first of all I am still laughing, but I also want to say that one of my hobbies is table SETTING and collecting china, glass and silver. Her TableSCAPING gives it a bad name. Oh well, what you gonna do?
LL

By: admin

admin — Sun, 10 May 2009 17:03:54 +0000

we hope you do! please let us know how it goes and have faith – it really is easy!

By: Suse

Suse — Sat, 09 May 2009 17:52:10 +0000

This looks totally ace. I’m going to try it. Not today, not this weekend, but some day soon.

By: Angela

Angela — Sun, 03 May 2009 13:11:42 +0000

Nice ravioli dish. I love the sage/butter combo… and score on the porcinis! Great tip on not over-stuffing too (you just saved me from several explosions!).

By: Laura Flowers

Laura Flowers — Sun, 03 May 2009 05:35:55 +0000

Beautiful pictures and recipe! I love making homemade pasta too, but never has it turned out as pretty as your shaped masterpieces.

By: Ken Albala

Ken Albala — Sat, 02 May 2009 18:36:48 +0000

Just Beautiful! And a hearty guffaw. Thanks.
Would anyone like to join me in creating an I Hate Sanda Lee Fan Club?

By: rachel

rachel — Sat, 02 May 2009 17:57:39 +0000

I am all for making 2 porcini go along away – thats what we do, invest in a beautiful one and then mix it with some decent others. These look top, very impressed with your h/m pasta the filling sounds just delicious.
oh and the sage and butter sauce !!

By: admin

admin — Sat, 02 May 2009 17:27:47 +0000

that’s where pasta rollers are SO handy when making stuffed pasta. you get a consistent thickness of your pasta. I usually do mine on “6″or “7″ and do a test one to make sure it works well. you don’t want it too thin but you def. don’t want it too thick. 6 or 7 on a kitchen aid pasta roller attachment is usually perfect. give it another try!

also, be careful w/ how much stuffing you put in your pasta. over-stuffed ravioli’s just blow up when cooked!

By: Jamie

Jamie — Sat, 02 May 2009 16:24:45 +0000

Trying homemade ravioli again – and I stress again – is on my soon-to-do list. You make it sound so easy! When I did try it, the cheese filling was fab, but the pasta way too thick, so not fun to eat! Your porcini filling sounds divine!