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|Homemade Pasta Dough for Ravioli / Fettuccini
|Recipe contributed by Peter Carcieri
- 3 cups flour (preferably semolina flour)
- 1/2 teaspoon salt
- 3 eggs (or use egg beaters for cholesterol free)
- 3 tablespoons olive oil (this is a must, many recipes make it optional but trust me you need the olive oil)
- 1/4 cup water
|Sift flour and salt in to large bowl; make well in center of flour; add eggs, oil and water. Work liquids into flour with a large serving fork to start the dough. When the dough becomes stringy and many small separate pieces turnout onto a floured surface and knead dough for 8-10 minutes or until dough is soft, velvety and smooth. During those 8-10 minutes if the dough gets tacky just put a dusting of flour on it and if it becomes dry and cracked dampen your hands with warm water and continue kneading. There is no exact science to making pasta dough. Room temperature, water hardness and several factors contribute to the difference in pasta dough when made in different places but with the same recipe. Cover with DAMP towel and let dough rest 15 to 20 minutes. If you are using small portions of the dough at a time cut off what you need and place the rest back in the bowl and under a damp towel or paper towel. If you leave the dough out the entire time you are making your pasta it will dry and make lousy pasta. This recipe will yield enough dough for 7 dozen ravioli and 3 pounds of pasta. Buon Appetito ! Makes 7 dozen ravioli.
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