friederike's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title | Date | Rating
Basic Pasta DoughFrom: The Art of Pasta (reviewed 12th August 2012)A few things were vague about the recipe, such as when to add the salt, or if you had to point the dough in a specific direction when rolling it out for the 2nd, 3rd and 4th time, but all in all, it worked! And it tasted quite nice. We had our pasta with the Classic Bolognese Sauce and were very happy with it. | |
Beetroot Ravioli / CasunzieiFrom: The Art of Pasta (reviewed 18th August 2012)It's very delicious, it's beautiful (though not as brilliant as theirs is - see photo, mine left, theirs right), but make sure you start early enough with preparations! | |
Black Ravioli with Snapper and Prawn / Zwarte ravioli met snapper en garnalenFrom: The Art of Pasta (reviewed 12th September 2013)Soooo delicious! Additionally, the black pasta dough looked really cool. We only needed 8g of ink (don't know how much that is in tbsps, but I guess less than the 1 tbsp required) to produce a beautiful black pasta dough. | |
Classic Bolognese SauceFrom: The Art of Pasta (reviewed 12th August 2012)Very nice! It was quite a lot of work (mainly prepping all the ingredients) and had to simmer for quite a while, so this isn't what you should plan for a midweek dinner, but it tasted nice. It contained only a few spoons of tomato purée - I think I would prefer a more tomatoey sauce. Though it didn't say so, I would roughly chop the chicken livers next time. We made our own fresh pasta with the Basic Pasta Dough recipe, and were very glad we did. |
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