- 1/2 Cup white flour
- 1 Large egg
- 1 tablespoon of fresh water, maybe a touch more
Make your dough mixing white flour with eggs. Keep in mind that a good dough needs a lot of kneading.
I advise you to proceed in the following way:
pour the flour into a bowl;
mix the flour with fresh eggs tossing the mixture with a fork;
toss the mixture until it is soft, consistent and homogeneous (add a little of water if needed as you do this);
when the mixture looks like it should be as described above, take it out of the bowl, put it on a table and knead it as much as you can (the more you knead the dough the better taste your pasta will be)�
roll out dough as thin as you can.�
This dough is the starting point to prepare all kinds of Italian egg-based pasta: Tagliatelle, Lasagne, Ravioli, Agnolotti and so on...
To make Ravioli, cut the rolled out dough in triangular shapes.��
You can find on our site the following recipes that use Ravioli Dough:
Fried Ravioli with Spinach and Bresaola
Use the ratio above to prepare your true Italian dough. Increase the white flour ratio to make it less tasty or to fit your taste or diet.�
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