BREADS AND ROLLS (43)
|EVERY FEW MINUTES|
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|PASTA FOR MAKING HOMEMADE RAVIOLI|
2 cups flour
2 large eggs, whole
1/4 cup extra virgin olive oil
1/2 tsp. sea salt
3 tablespoons water
Combine all ingredients in a food processor and process for 30 seconds. Check consistency and add a small amount of flour is pasta is too wet, or a small amount of water if pasta is too dry. Process another 30 seconds to incorporate any additions.
Turn dough out onto a silicone mat or work surface sprinkled lightly with flour and knead by hand for a minute or two, until smooth.
Place the dough under a bowl to rest for 20 minutes before rolling, or refrigerate, tightly wrapped in plastic and stored in a plastic bag if not using right away.
Use within a few hours for best results.
Roll pasta out using a roller machine, beginning with the widest setting. Fold dough over and roll through again, gradually decreasing the roller setting as the pasta becomes smoother; dust lightly with flour as needed, but not too much. It helps to brush off excess flour with a pastry brush.
When pasta is thin enough (about a 3 setting on most machines) it is ready for use in making ravioli.
Use the pasta sheets as soon as they are rolled; dry pasta sheets don't seal as well at the edges as fresh sheets, causing the ravioli to separate when cooking. If your pasta sheets have dried out, brush the edges with an egg wash or water (where the pasta is crimped together).
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