Sal's Pasta Dough
Ingredients
- 3 cups flour
- 4 whole eggs (+ 1 whole egg, lightly beaten for egg wash)
- pinch each of salt & pepper
- 3 tsp olive oil (+ 1 tbsp added when cooking)
- a few tbsp water (if needed)
Optional Ingredients
- additions to dough depending on filling: nutmeg, truffle oil, saffron or spinach puree
Special Equipment
- plastic wrap
- pasta maker or rolling pin
- ravioli cutter
How-to
Prepare Dough
- Mound flour on flat, clean work surface
- Create a well in the middle of the mound. Add eggs, drizzle oil, season with salt & pepper
- With a fork, start to whisk wet ingredients together & slowly incorporate flour into wet well
- When the mixture starts to look clumpy, gather into ball and start to work with your hands, kneading remaining flour into a dough ball. If dough is too dry to incorporate all of the flour, add 1-2 tbsp water to moisten
- Optional: If flavoring dough to accentuate filling ingredients, add now (nutmeg, saffron, truffle oil, etc)
- Knead 10-15 minutes, or until dough is smooth
- Cover with plastic and rest 1 hour in the refrigerator before use
To Make Ravioli
- To create ravioli, divide dough into 4 pieces to work with a little at a time
- Put dough through pasta maker, and roll to a 1/16" thick rectangle. (You may also use a rolling pin if you do not have a pasta maker and be sure to dust work surface with flour)
Add Filling
- Mound 2 tbsp filling along 2 pieces of rolled dough, spaced 2" apart. Brush egg wash around mounds of filling
- Lay second piece of dough atop, use sides of palms to press along edges to form seal
- Use pasta roller or knife to cut into ravioli squares. If pasta roller is used, the edges will be crimped. If using a knife, take a fork to crimp the edges
To Cook the Ravioli
- Drop into boiling, salted water (with 1 tbsp olive oil added to prevent sticking), and boil 2-3 minutes
- Transfer into serving sauce of choice and cook another 2-3 minutes