Basic dough and directions for making noodles.



2 1/2 cups unbleached all-purpose flour;more for kneading and rolling

kosher salt

1 Tbs. extra virgin olive oil

4 large eggs, lightly beaten

MAKE THE DOUGH

Put the flour and 1 tsp. salt in a food processor fitted with the dough blade. Pulse 3 or 4 times to blend. With the processor running, pour the olive oil down the feed tube and then slowly pour in the eggs. Continue processing until the dough clumps around the blade, about 10 seconds. It will be a little wet and sticky.

Transfer the dough to a lightly floured surface and knead it by hand until it's smooth, about 2 minutes. If it seems very sticky and too wet, add a little more flour and continue kneading for another 1 minute. Shape the dough into a ball and dust it lightly with flour. Wrap tightly with plastic and let rest at room temperature for 30 minutes ( or refrigerate or freeze)

ROLL OUT THE DOUGH

Unwrap the dough ball and cut it into 4 equal pieces ( Let refrigerated dough come to room temperature; thaw frozen dough in the fridge and let it come to room temperature). Take 1 piece and leave the other 3 covered in plastic. Flatten the piece of dough with the palm of your hand until it's about 1/2 inch thick and shape is as close to a rectangle as possible.

Dust the flatten piece lightly with flour and pass it through the machine rollers at the widest setting.

Fold it in thirds, like a letter.

Dust the dough with more flour and pass it through again, still folded, starting from the short side. Repeat this step 2 or 3 times, folding the dough in thirds each time and dusting with flour as needed.

Then without folding the dough, repeatedly pass it thought the machine rollers, reducing the space between the rollers after each pass( dust the dough with flour on both sides before each pass)

When the dough becomes so long that it's difficult to manage, trim the uneven ends and cut the dough in half crosswise to make 2 manageable lengths of dough. Continue passing each piece through progressively narrower settings. For lasagna, you want the pasta to be thin enough that it's slightly translucent but not so thin that it will tear- no thicker than 1/16 inch. For ravioli roll it about 1/32 inch thick.

As you finish rolling each sheet, set it on a lightly floured dishcloth and cover with another cloth to prevent the dough from drying out. ( if not using within an hour or so, layer the sheets between parchment, plastic wrap, or waxed paper to keep them from sticking together and refrigerate or freeze) Use a pastry wheel or knife to cut the dough into narrow or wide ribbons.

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Terri
"The only time to eat diet food is while you're waiting for the steak to cook." Julia Child

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~ Shellee
Genuine Buddy 170

It's really easy to make homemade pasta once you get the steps down. From start to finish it takes me 30 minutes to make one batch. I make 3-4 batches at a time- 1 to use that night and the rest I keep in the freezer for later use. Just thaw overnight in the fridge.

Homemade ravioli is really easy to do once you have the dough made. I can make 100 of them in a little over an hour. If you stick them on a sheet pan ( single layer) and let them firm up , you can store them in a zip-loc bag for a quick lunch/dinner later.

I'll post my recipe if you like, just let me know.

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Terri
"The only time to eat diet food is while you're waiting for the steak to cook." Julia Child

That would be cool. I would be interested also.

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Scoot On!!

Itashka

I will type up the directions then ......

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Terri
"The only time to eat diet food is while you're waiting for the steak to cook." Julia Child

I haven't forgotten about the ravioli recipe ladies- just want to take pics of the steps so it's easier to understand what I'm talking about.

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Terri
"The only time to eat diet food is while you're waiting for the steak to cook." Julia Child