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9

Pasta can be made from many types of flour. Often, this is predicated on style of pasta or the dish. 100% AP flour will be just fine for your ravioli. I use it often when making fresh pasta. Substituting the AP flour for the semolina might impact the hydration. I would hold off on the water at first. If the dough feels too dry, add water a tablespoon ...


6

You may just be cooking too much at once. When I make lasagna or rolled pasta, like cannelloni, I cook 2 to 3 sheets at a time, building my lasagna (or filling the pasta) as I go. I remove the cooked sheets to a clean kitchen towel. Proceed with the construction when they are just cool enough to handle, then add more fresh pasta to the cooking pot.


2

Another reason: When simmering tomato sauce for a long time, the tomatoes lose some of their sharpness/acidity. This makes for a smoother and sweeter tasting sauce. This is also addressed in What's the source of the sweetness in tomato sauce that's simmered for at least four hours?


2

For the record, I just experimented with it. A little essence of the coconut milk with some Emmental and cream cheese, was not a bad experience. It was interesting, if not a little bit odd - could be improved somehow, but it's not screaming at me to be explored. Once I also added some of the other ingredients, namely the beef stock and the flavours from ...


1

maybe they stick because they are overcooked...however, when boiling any type of pasta you should always add a spoonful or so of vegetable oil to help them separate. I never pre-cook lasagna sheets...fresh pasta cooks so quickly that it will be thoroughly cooked while in the oven, even if every sauce is pre-cooked...and even store-bought dry lasagna sheets ...


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