First test, meh. it’s kind of difficult to put the ribs onto them…and maybe it’d be best if I chilled the dough, too. (my next test).
Anyhoo, using a butter knife to form the ridges, and so I’m holding it in my other hand (which deforms the ridges, . Try the chilling method next, and go from there, ).
Personally, I’d use my pumpkin or butternut sauce, but I don’t see why any other sauces wouldn’t work. The flavor is pretty much noodle like (Pumpkin puree, salt, and flour, and the pumpkin flavor is very subtle). O_o, which reminds me, I did take pics of making the pumpkin puree…Off to find those.
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AIMR
(Linda -In the year 2025, I am happy to be alive! :us:)
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I make pumpkin ravioli…kids seem to like sweeter sauces with it…the butternut sounds so good…nutmeg…mmmm…I prefer savory sauces myself, but, easy enough to let everyone have a choice of sauces…the pumpkin shape is so clever!
Yeah, I’ve got plans to make a batch of pumpkin sauce to go with them, similar to this one I made before, but it’d be just something they could use if they want it.
I’m still kind of worried about the stems and my one year old granddaughter. I really think maybe just using green food coloring and a toothpick…PPpppppp!
AAAAAHAHAHAHAHAAAAAaaaaaaaa!! I laugh like a maniacal super villain. Green food coloring works. So a toothpick with the tip snipped in a little green food coloring and about 1/4 tsp water.