Comments on: Homemade Pasta

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Thu, 21 Mar 2024 21:11:50 +0000

In reply to Stacey. Hi Stacey, it doesn't need to be fully at room temp, but I'd let it warm up for 15-30 minutes before rolling.

By: Stacey

Stacey — Sat, 16 Mar 2024 23:22:49 +0000

When refrigerating, do you let it get to room temp before rolling?

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 15 Mar 2024 20:07:17 +0000

In reply to Suzanne. Hi Suzanne, if the dough is well-wrapped, you could refrigerate it for up to a day. I prefer to freeze homemade pasta after it's rolled out and cut. You can boil it straight from frozen!

By: Suzanne

Suzanne — Thu, 14 Mar 2024 04:45:07 +0000

Found this and made it today. The noodles came out fabulously! The process was so well described, it was really easy! I had no idea. Thank you!

I’m wondering though, could I refrigerate or freeze half the dough in little rounds to use at a different time? I’ll have to try next time I make some to see how it turns out.

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 12 Mar 2024 01:07:48 +0000

In reply to Michelle.

Hi Michelle, those flours aren’t a 1:1 exchange for regular flour – I’d search for a site that specifically has a recipe that calls for either of those alternative flours.

By: Michelle

Michelle — Tue, 12 Mar 2024 00:27:23 +0000

Have you made this using almond or coconut flour? If so, how did it turn out?

By: Erin

Erin — Mon, 11 Mar 2024 21:18:29 +0000

In reply to Marcy.

Ive been making this recipe for months. Every single time i add about 1/4 cup-less of water after everything is fully mixed. But this is one of my FAVE recipes

By: Allison White

Allison White — Mon, 11 Mar 2024 01:18:52 +0000

What is the timeframe if I cook the pasta but don’t eat it all. Can it be leftovers?

By: Marcy

Marcy — Sun, 10 Mar 2024 17:44:41 +0000

I made ravioli with this recipe last night. I have to agree that the flour to moisture ratio seemed off. I ended up adding a little extra water and olive oil to get the dough to come together. It tasted good but not what I was expecting. I’ll keep browsing recipes and methods because it was definitely easier than I thought it would be.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 08 Mar 2024 21:46:59 +0000

In reply to Ashley. Hi Ashley, I'm so glad you enjoyed the pasta! We haven't tested this recipe with whole wheat flour. I don't think a 1:1 sub would work, as the whole wheat flour would require more liquid/eggs. If you'd like to experiment, you could try replacing 1/2 cup of the AP flour with whole wheat. If you try it, let us know how it goes!