The flour is different over there. I buy imported pasta because I like it better, and in southern New England, we’ve many descendants from Italian immigrants. Providence has like a hundred Italian specialty stores, I have three Italian bakeries within 10 miles, it’s huge business here.
I made ravioli by hand one time, no machine, and it took all day, 6+ hours, and they came out mediocre. It’s always time or money.
We found some carolina reaper powder. It’s like cayenne pepper but for calorina reapers. Also ran into hatch green chili pepper for the first time. That’s cool you can get dried whole reapers though, little jealous
That’s similar to the shaping/baking technique used here, but this dough does contain some baking powder. I just love how nearly all humans have had some sort if culinary “stuff it into pastry” type dish.
For empanadas, you’re to roll out the dough into a circle, and place the filling inside, closing them up by folding them in half, and pinching the edges down, then to be fried or baked. My dough was not able to be rolled so this worked. This woman inspires me often, she made a proper dessert empanada here, if you’re interested in learning Mexican cooking: https://m.youtube.com/watch?v=IzLr6wBQzC8
I understand a small amount of spanish, not enough to communicate, but her skills are solid and easy to learn from.
Oh thats fun to learn about! Blending different regional cuisines is sort of my signature round here, love this, they look tasty!
Don’t look half bad out of the oven! I’d have it! Looks seasoned well
Cost is an issue for me, I buy the import stuff when it goes on sale. The semolina/flour is different. Imported, good pasta, is white, American pastas/cheap stuff is yellow.