Ingredients
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3
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1
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2
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Directions
Basic Pasta Dough (No Egg), This recipe yields the equivalent of about 1-1/2 lbs of dry pasta, and can be used to make 4 dozen raviolis , I quite liked it used half 00 , half durum I had trouble getting the dough to form a kneadable ball – it kept falling into little chunks (use my KitchenAid to knead due to hand issues) In the end I pushed the chunks together by hand, and let it sit It was also initially difficult to roll in my machine (KitchenAid attachment), but eventually rolled beautifully It tasted FANTASTIC, perhaps the best lasagna I’ve ever made! Thanks so much!
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Steps
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1
Done
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Put Flour in Large Mixing Bowl, Making a Well in the Center. |
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2
Done
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Add Wet Ingredients to Well and Very Slowly Mix Together With a Fork, Incorporating Only a Little Flour at a Time So It Mixes Smoothly and Evenly. Trust Me, the More Patient You Are With This the Better It Will Turn Out. |
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3
Done
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Continue Kneading by Hand For About 10 Minutes, Let Rest For a Half Hour Covered With a Towel. Repeat a Couple Times Until Dough Is Smooth and Silky, and Just Slightly Sticky. |
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4
Done
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Shape by Hand or With a Machine. |
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5
Done
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Note: Boiling Fresh Pasta Takes Significantly Less Time Than Dry Pasta. Depending on the Shape, Cook For 30 Seconds to 2 Minutes. |
