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.
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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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