Cooking Coarse 99-Colored Pasta Dough

Knowing how to make fresh pasta dough is fun and relatively easy. However, what if you could impress people with a new kind of fresh pasta dough? Today’s video cooking lesson will show you how to color your fresh pasta to make fresh pasta ravioli with racing stripes! Cooking Coarse is THE cooking course of online cooking videos designed to help make everyday cooking easier by concentrating on basic cooking methods to create your own healthy fresh pasta recipes instead of following a pasta or ravioli recipe from someone elses dinner recipe collection.

By: ChefToddMohr

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Lesly

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This entry was posted on Friday, April 24th, 2009 at 1:58 pm and is filed under Howto. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

11 Responses to “Cooking Coarse 99-Colored Pasta Dough”

  1. Sheila Says:
    April 25th, 2009 at 7:36 am

    Skoben2000
    Outstanding! Exactly! Perfect! Find a standard method like pasta making, then add anything you want. Now it’s your recipe. Shrimp mousse in pasta sounds great. Nice inspiration.

  2. Scarlett Says:
    April 27th, 2009 at 7:48 pm

    This is a great coarse you’ve got going on here. I thought about ravioli, I like shrimp so I made a shrimp mousse and I chunked some peices and used a nice goat cheese. So I thought, what other flavorings can I use in the pasta and color it like Chef Todd would do?. Well, I know lemon goes well and Dill so I used chpped dill and lemon rind. YUM! I told my freind about it and he said a **** papardelle could use cracked black pepper and parmesan. Sounds good to me. Thx for the vids! ;-)

  3. Jaylynn Says:
    April 28th, 2009 at 1:07 am

    THERES NO BLUE FOOD

  4. Omar Says:
    April 29th, 2009 at 8:04 am

    I am hooked to your vids Chef Todd! I already bought semolina flour and picked eggs from my flock (I have 30 hens and 6 roosters). I am all for organic home raised/grown food and with proper cooking methods our dishes will taste even better.
    Thanks!

  5. Lyla Says:
    May 2nd, 2009 at 3:30 pm

    ifYouStartMeUp-
    Thank you for your comment. Consider me the hand that feeds.

  6. Sasha Says:
    May 2nd, 2009 at 6:11 pm

    rhettnyedotorg
    Thanks for the great comment. Yes, I must admit, that I think I’m the best on YouTube also. I’ve seen so many boooooooring presentations that just don’t hold your attention. So, to further my effort to become a star, click that “subscribe” button and tell all your friends. Maybe one of them owns a TV station! Thanks for the great comment, you made my day.

  7. Erin Says:
    May 4th, 2009 at 1:44 am

    guerillagardenkong
    Thank you for being as excited as I am about reaching this milestone. We’re taping the 100th episode tonight with a big party. I sent a package to you, check your mailbox if it hasn’t floated away or covered by snow. I saw terrible weather in your area on the news last night. Thanks for being so supportive. I love your comments.

  8. Muhammad Says:
    May 5th, 2009 at 12:51 pm

    99th EPISODE!!! WOOOOTTT WOOOOTTT! YEAHHHHHHHHH!!!! WHA HOOO!!!!

    ( fireworks now! BANG! BOOOM! POP! BLAM! )

    Wine!

    Cheers!

  9. Norah Says:
    May 6th, 2009 at 11:36 am

    Riveting. Five stars. Best chef on youtube. You’re going to be a star Chef Todd.

  10. Elmer Says:
    May 9th, 2009 at 8:24 pm

    Thank you Chef Todd for the “Closer” look at how you do it. Helpful indeed.

  11. Cornelius Says:
    May 10th, 2009 at 8:03 pm

    wow. 99th episode!

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