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.
A deep, wide well of flour makes a tidy mixing bowl.
WOW... Hope this guy bounced back from the trauma!
This is a great pasta dough recipe. The instructions are clear and concise and if you follow them to the letter, you'll have great dough to turn out whatever pasta shape you choose. I'm doing ravioli and I can't wait to roll it through my pasta machine and make ravioli for tonight's dinner. Don't pay any mind to the bad review below, it's simply not true. Enjoy your fresh pasta, what a treat!
Alan tardi? More like retard. This was the worst fucking recipe I’ve ever used. He should be ashamed. Threw the whole thing in the bin. Awful.
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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