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Recipe

Ravioli Pasta Dough

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Scott Phillips

Yield: Yields 1 lb. of dough.

Italians use a very fine flour called “00” in pasta dough, but all-purpose works well, too. (Teitel Brothers sells “00” flour; King Arthur Flour sells an Italian-style flour similar to “00.”)You won’t use all 4 cups of flour, but the extra helps keep the eggs contained in the well. Use this dough in my recipes for Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce and Goat Cheese & Fresh Herb Ravioli with Asparagus & Brown Butter.

Ingredients

  • 18 oz. (4 cups) unbleached all-purpose flour or “00” flour, or a combination
  • 4 large eggs
  • 1 tsp. extra-virgin olive oil
  • 1/2 tsp. coarse salt

Nutritional Information

      Nutritional Sample Size per 4 oz. serving
      Calories (kcal) : 480
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 215
      Sodium (mg): 300
      Carbohydrates (g): 84
      Fiber (g): 3
      Protein (g): 19

Preparation

  • Dump the flour in a pile on a work surface. Make a deep, wide well in the center and pour in the eggs, olive oil, and salt. Begin mixing the eggs with a fork, staying in the center and being careful that the eggs don’t breach the wall. Little by little, mix in flour from the sides until the dough starts to move as a unit and is too stiff to mix with a fork. Continue mixing by hand, incorporating more flour to stiffen the dough. When it doesn’t easily absorb more flour (one signal is floury, dried bits of dough flaking off the mass), set the dough aside; scrape up all the remaining flour and pass it through a sieve to sift out any dried-up bits. Discard the bits and keep the cup or two of sifted flour on the work surface to use during kneading if necessary.

    A deep, wide well of flour makes a tidy mixing bowl.

  • Wash and dry your hands. Knead the dough on the lightly floured surface until it’s a smooth, homogenous ball of dough, firm but resilient, neither too dry nor too soft, about 5 minutes; it should no longer stick to the surface. Poke it and it should spring right back; press your finger into the center and it should feel just a bit tacky. If it’s very sticky, knead in more flour.

    When the dough is sufficiently kneaded, a finger dent will bounce back.

  • Wrap the dough loosely in plastic and refrigerate for at least 1 hour, or up to 8 hours.

Reviews

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Reviews

  • Elonios | 03/28/2009

    This was wonderful dough. I halved it and used 1 cup white and 1 cup semolina flour. I had to add a bit of water but that may have been because of the semolina. Great flavor and wonderful texture. Held up really well for ravioli dough.

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