Making Pasta is a Piece of Cake…

September 15, 2010 No comments

dough ball

Pasta dough in a ball

rolling dough

Rolling out the dough using the pasta maker

Ravioli Filling

Filling the raviolis in the press

Finished Raviolis

Finished Raviolis read to be cooked

Egg Pasta Dough (From the “Handmade Pasta with a Trio of Sauces” Chapter of Cook the Part) 

3       cups flour

4       large eggs

1       teaspoon salt

1 ½  tablespoons olive oil

½     cup flour

Put flour on large board or directly on countertop. 

Make a well in the center.

Break the eggs into the well. 

Start slowly stirring the flour into the eggs.

When the eggs are mixed in, start kneading the dough. 

Knead for 10 minutes or until the dough is smooth and elastic.

Wrap the ball of dough in plastic wrap to keep it from drying out.
Cut off 1/4 of the dough to run through the pasta machine. 

Follow the pasta machine instructions for more details, but basically run the pasta through the machine multiple times until desired thickness is reached, making long strips to fit across the ravioli form or to cut into linguini with the pasta machine attachment.

Start by making the linguini and serving with your favorite pasta sauce.  The ravioli filling recipes will follow.  Fresh pasta only requires three minutes of cooking in boiling salted water.  Do Not Overcook!

 

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