Use this dough to make your own ravioli, fettuccine, tagliatelle, lasagna, etc.
Serves: 7Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium
- 3 1⁄2 cups unbleached all-purpose flour
- 2 large eggs
- 1⁄2 cup plus 2 tsp. cold water
- 1 tsp. salt
- 1 tsp. olive oil
- Pulse the flour, eggs, water, salt, and oil in a food processor until blended, being careful not to overheat the dough. Knead it for 10 minutes on a clean work surface, until the dough is smooth and highly elastic. The dough will be very stiff, and kneading will take a little “elbow grease.” Cut the dough into 4 pieces. It’s best to let the dough rest 30 minutes before rolling it out.
- If using a pasta-rolling machine follow manufacturer’s directions. If rolling by hand, proceed as follows: Flatten 1 of the dough pieces, place on a floured work surface, and roll from the center out, turning the circle a quarter turn every few moments. When the dough reaches a thickness of 1⁄8 inch, wrap 1⁄3 around the rolling pin, and draw it away from yourself, stretching it thin. Repeat this rolling and stretching process until the dough is thin enough to see your hand through. Repeat with remaining dough.