Homemade Pasta Dough
Makes 24-36 small ravioli Recipe adapted from recipe by Chef Frank Garofolo
Ingredients
- 2 cups flour (or more if needed)
- 3 large eggs
- 1 pinch salt
- a few drops of water, only if necessary
Instructions
TIP FOR SUCCESS: Once you start mixing eggs with flour, work quickly.
Pour flour onto your working surface, make a well out of the flour.
Break eggs into well, add salt. With a fork, gently begin to beat eggs in a circular motion to incorporate flour.
When eggs have been incorporated and you don't need well to keep eggs in, begin to incorporate flour with a pastry scraper. When it is nicely incorporated, knead dough with your hands for about 3 to 4 minutes.
Wrap in plastic wrap for about 20 minutes.
Roll by hand or machine.
Cook in boiling, salted water until done. Drain, add sauce and serve.
Kitchen-Aid Instructions: Attach flat beater to mixer. Turn to Speed 2 and mix for 30 seconds. Remove flat beater and attach dough hook. Turn to Speed 2 and knead 2 minutes. Hand knead dough for 30 seconds to 1 minute.
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