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"Makes great dough, and it is relatively easy to tweak! Do not forget to let the dough rest though, that is the real secret to ravioli dough (and other pasta doughs. It would be murder trying to roll it any other way!!!Sorry, I didn't get a chance to try any of the filling recipes, but it does taste great with a butternut squash filling!"
Nov 5, 2003 on Food.com
"Excellent! This really turned out great, especially with the grilled and flaked salmon I added for my husband. I used a little less pasta than the recipe called for because we prefer a little more sauce. I can't wait to try this recipe with the Reggiano that I bought from the cheese shop!"
Oct 30, 2003 on Food.com
"This soup was absolutely fabulous! I have never had such a wonderful results with carrot soup, and my husband was really impressed. I used 1% milk, without it affecting the flavour or texture. Also, try it with 1tsp coriandre leaves and 1/2tsp rosemary!"
Oct 18, 2003 on Food.com
"The mixture should thicken up naturally if you keep it cooking at a medium temperature long enough. The cornstarch really isn't necessary. Overall, it's not bad but it is still missing something that I can't put my finger on - mind you, everyone has their own idea of how rice pudding should taste! Keep playing with the recipe, it will turn out!"
Jun 9, 2003 on Food.com