Fresh Pasta Dough
Total Time: 1 hour and 20 minutes: Active Time: 20 minutes
Skill Level: Moderate. Budget: $. Serves: Makes 1 pound pasta dough
For fresh pasta use this and if you’re making ravioli you can also use won ton wrappers. I will not lie to you, the won ton wrappers are the quicker ravioli option.
- 10 oz. flour
- 1 tsp. kosher salt
- 2 eggs
- 1 tsp. extra-virgin olive oil
- 3 tbsp. water
- In the bowl of a large food processor add the measured out flour and salt. Pulse a few times to combine.**
- In a small bowl, add water and oil, then add the eggs and whisk to combine.
- With the food processor running slowly and steadily pour the egg mixture in through the top and allow the dough to form a ball. Stop the food processor when the ball is formed. Remove the ball and wrap the dough in plastic wrap and refrigerate. Refrigeration must be a minimum of 1 hour but can be up to three days.
- Once the refrigeration period has passed, allow the dough to warm at room temperature for at least 30 minutes before rolling out.
- Use one of the above mentioned methods for rolling out your dough. The type of pasta that you cut will determine how long that pasta is to cook. Taste is a better test than time, but I typically allow 3-4 minutes and you want the pasta a little under done if you are going to put it over heat with a sauce.
*Thank you to Alton Brown for this wonderful recipe and method.
**The making of the dough can be done on a counter top by hand, but I prefer the less mess approach.
The dough in the photo was cut and used in the application for Pappardelle topped with Sweet Corn!