“This is part of the Spinach & Ricotta Ravioli recipe that I got at the Santa Cruz County Fair.” – April Ferre
Pasta Dough
Ingredients
- 3/4 Cup Flour
- 1/4 Teaspoon Salt
- 1 Extra Large Egg
- 1 Teaspoon Olive Oil
- 2 Teaspoons Water
Instructions
To make dough by hand:
- Place flour on board or in bowl. Mix together the salt, egg, olive oil and water.
- Make a well in the middle of the flour and add egg mixture. With fingers or fork, keep adding flour to wet ingredients until all flour has been mixed.
- Knead a few times on board to form a ball. Wrap in Saran wrap or coat lightly with olive oil. This is to keep it from drying as it rests.
- Rest in refrigerator for at least 30 minutes. Prepare pasta as desired.
When making a large batch:
- Recipe can be doubled or quadrupled and mixed using and electric mixer and dough hook.
- If you are using a dough hook, once it is together, get it out of the bowl and make into a ball on your floured board.
- Coat it lightly with olive oil and let it rest. It can rest a long time, minimum 30 minutes.
- It is much easier to roll out only 1/4 of the rested dough at a time.
2009 Recipe – Bruce and Jeri Oneto (Santa Cruz County Fair 2009)
Related Recipes:
Settings for 3-in-1 Pasta Attachment for KitchenAid Mixer:
| Roller Setting | Suggested Uses |
|---|---|
| 7 or 8 | Kneading & Thinning |
| 6 or 7 | Thick Noodles |
| 4 or 5 | Egg Noodles |
| 4 | Lasagna, Fettuccine & Spaghetti |
| 3 | Ravioli, Tortellini, Thin Fettuccine, & Linguini |
| 2 or 1 | Angel Hair & Linguini Fini |
