Pasta dough

  • 500g flour (ideally, half of it is semolina flour, but not important)
  • 1 tsp salt
  • 3 dl of eggs at room temperature (e.g. about 3 whole eggs and 4-5 yolks)
  • 1 tbsp olive oil

Make a pit with dry ingredients, pour in the wet ones and slowly mix it all together. Then knead vigorously for 10min, until dough is uniform.

Wrap tightly in plastic wrap and store in fridge for about 1 hour before using.

Make about 6-8 portions for the pasta roller. Keep the dough wrapped tightly to prevent it from drying while rolling out the portions. Roll to a 5 or 6 on the pasta machine to make ravioli.

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