Directions: |
Directions:Spoon 2 2/3 cups of the flour into the work bowl of a large capacity food processor fitted with the metal blade. Beat the eggs, olive oil and salt together in a small bowl until blended. With the motor running, pour the egg mixture into the feed tube. Process until the ingredients form a rough and slightly sticky dough. If the mixture is too dry, drizzle a very small amount of warm water into the feed tube and continue processing. Scrape the dough out of the work bowl onto a lightly floured wood or marble surface.
Knead the dough by gathering it into a compact ball, then pushing the ball away from you with the heels of your hands. Repeat the gathering and pushing motion several times, then press into the dough, first with the knuckles of one hand, then with the other, several times. Alternate between kneading and “knuckling” the dough until it is smooth, silky and elastic—it pulls back into shape when you stretch it. The process will take 5 to 10 minutes of constant kneading, slightly longer if you prepared the dough by hand. (Mixing the dough in a food processor gives the kneading process a little head start). Flour the work surface and your hands lightly any time the dough begins to stick while you are kneading.
Roll the dough into a smooth ball and place in a small bowl. Cover with plastic wrap. Let the dough rest at least one hour at room temperature, or up to 1 day in the refrigerator before rolling and shaping the pasta. If the dough has been refrigerated, let it stand at room temperature for about an hour before rolling and shaping.
The cheese filling.
2lb of Ricotta Cheese
1 Egg
hand full of grated cheese - Lucatelli
1/2 handful of chopped flat leaf Italian parsly
salt and pepper to taste
garlic salt.... careful this can ruin it. use a few shakes and taste.. add a little more till you get it where you can taste it but isn't over powering. Remember you can always add a little more but you can't remove a little. |
This recipe for Pasta dough and cheese ravioli is from