- Good pasta dough is firm and leathery to touch, but also pliable. It should not stick to your fingers or crumble and fall apart.
- Many factors, such as humidity, brand of flour used, and size of eggs, may affect dough consistency.
- To test for correct dough consistency, pinch a small amount of dough together after mixing with the flat beater. If the dough stays together without sticking to your fingers,it should work well.
• If dough seems too dry, add a small amount of water to reach the correct dough consistency. Repeat the folding and kneading processes.
• If dough seems too wet, add a small amount of flour to reach the correct dough consistency. Repeat the folding, and kneading processes.
Preparing pasta sheets with the roller attachment
- For best results, the Pasta Roller attachment should be used for preparing pasta sheets.
- A roller setting of 4 or 5 on the Pasta Roller is recommended.
- If rolled thinner, the Ravioli pockets may tear when filled.
- Width: Pasta sheets should be the full width of the Ravioli maker (also full width of Pasta Roller) to assure that outside rows of pockets seal.
- Square ends: It is helpful to cut the ends of the pasta sheets "square" before folding the sheets in half to begin making the ravioli. This is because if one or both ends are "slanted," all of the ravioli pockets at the end will not have both sides of pasta to seal.
- Texture: Make sure that the dough is firm and leathery to touch.
- Dough that is too sticky may tear when processing through the ravioli maker.
- Dough that is too dry will not seal the ravioli and the sides may get caught on the sides of the ravioli maker and rip.
- Patting the dough with flour on the outside before running it through the Ravioli Maker helps to make the pasta come through much easier.
Preparing pasta sheets by hand
- If you do not own a KitchenAid® Pasta Sheet Roller, pasta sheets can be prepared by hand.
- Pasta sheets should be rolled out to a thickness of 1/16" (0.156 cm) and a width of 51/2" (13.75 cm) in order to pass through the Ravioli Maker.
- See additional tips in section above.
Cooking and storing ravioli
- Separated ravioli can be cooked right away. Boil in 6 qt (5.7 L) salted water until al dente or slightly firm to the bite, approximately 3 to 4 minutes.
- Separated ravioli can be stored in the refrigerator overnight. For longer storage, individually freeze ravioli on a baking sheet.
- Then store in the freezer in a sealed container
- To clean Pasta Sheet Roller Attachment, let parts air dry for 1 hour and then remove any dried dough using the cleaning brush.
- If dried dough cannot be removed, try hand-tapping the attachment.
- A toothpick can be used if necessary. Do not use a knife or other sharp object to remove excess dough.
- Polish with a soft, dry cloth and store attachment pieces in a dry place at room temperature.
NOTE: To avoid damaging the Pasta Sheet Roller Attachment, do not wash or immerse in water or other liquid. Do not wash in dishwasher.
NOTE: To avoid damaging the Pasta Sheet Roller Attachment:
• Do not run a dish towel or any other cloth through the rollers to clean them.
• Do not insert objects such as knives, screwdrivers, etc., to clean the Pasta Sheet Roller Attachment.