What is life after baking a dozen things that have left the household a smidge scared of the sound of a preheating oven? Why we make all the stuffed pastas and noodles of course! One thing that does sit in the back of my mind rent free though is…if Western pastas and Asian noodles all come from the same root origin, does one have a leg up over the other when stuffed?

I mean, I could eat dumplings/momos/gyoza/wontons every day of the week. Ravioli/tortellini/capelleti? Honestly it doesn’t really ever come to front of mind. And that could purely be from my upbringing as a first generation Asian American.

Or could it be we just feel differently about Western stuffed pastas versus Eastern stuffed noodles? I have yet to see a ravioli only restaurant but I do see countless dumpling houses in and out of Chinatown. There’s no doubt that both are delicious (who doesn’t love a stuffed carb?). So… why not try them on our own and see how they come out?

Ingredients

  • 4 eggs
  • 2 egg yolks
  • 400g AP Flour
  • 50g Semolina Flour (or +50g more AP Flour)
  • 40g paprika
  1. Put eggs in well formed into a sifted blend of dried ingredients, mix.
  2. Once dough comes together, knead for 10 minutes.
  3. Cover and rest for 30 minutes.
  4. Roll to desired thickness with machine or with rolling pin.

As previous my pasta post confirms, I am not the pasta expert here. As such, follow at your own risk! To play into my creative side, I have a video on how to make paprika tinged egg pasta (the egg helps provide strength for stuffing) with ravioli mold and free-hand ravioli filling instructions!
Til then, stay tuned for when we make these and the dumplings to do a side by side comparison!

flour + eggs + paprika = orange pasta dough!

*Bonus* If you’re like me and didn’t want months of frozen ravioli…you can always turn your extra dough into noodles, whether freehand cut or with a machine! Remember to factor in the flavor impact of any colorants added (looking at you paprika). Since I tossed 100g of dough, cut into nice “ramen noodle” thickness, into some Taiwanese Beef Noodle Soup base, this had a smoky, spicy build up!


Stay Hungry
XOXO
Mish ♥