Ciao, gourmets! Today we are telling you how to make a proper and real dough for pasta and ravioli. The dough for ravioli paste is very dense in structure, because of this it is very difficult to roll it out with your hands – the Italians use a special machine to roll out the dough, which simplifies the process and saves energy.
To make homemade pasta or ravioli, you need a certain yeast-free, unsalted dough. This is the case with any dough for certain types of baking, whether it’s filo dough, tart dough, quiche dough, lagman dough or pizza dough.
The dough for ravioli or homemade pasta is kneaded only with your hands, since the dough is quite dry and dense, you will not be able to knead it with a mixer or a food processor.
Pasta dough recipe
In a deep bowl, break the chicken eggs and olive oil. Beat with a whisk until smooth.
Add flour and semolina to the cup.
Knead the dough with your hands and roll it into a ball.
Place the dough ball on the work surface and cover with a cup or towel, giving a little rest and structure.
Knead the dough for a few more minutes, and cover again with a cup or towel for about an hour.
The dough is ready to work – you can cook homemade pasta or ravioli.
You may be interested in: Dough for maultaschen
Recipe type: Dough
Recipe type: Italian
Yield: 1
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