Submitted by Michael Watkins, from Mario Betali
Ingredients:
3 1/2 c. flour
4 large eggs
Directions:
1. On a clean work surface, make a mound of the flour. Clear out a small well in the middle. Add eggs to the well and beat. Carefully work the flour into the eggs. When the flour is about half-way incorporated, the dough will start to form--it will be rough-looking.
2. Using the palms of your hands, knead the dough until it is cohesive, adding flour in small amounts if dough is sticky. When dough is fully formed, knead for about 6 more minutes, dusting with flour as necessary.
3. If you have time, it is best to let the dough rest tightly wrapped for about 20 minutes. If not, it's not a big deal. Roll out thin and form as desired.
For ravioli: Roll thin and cut into squares (any size you desire really). Fill. Lightly rub a dampened finger along the edge and fold over. Cook in boiling water until the ravioli float to the top. Remove with a slotted spoon.
For other pastas: Hang and let dry slightly--about 15 minutes. Boil until al dente--about 5 to 8 minutes.
Ingredients:
3 1/2 c. flour
4 large eggs
Directions:
1. On a clean work surface, make a mound of the flour. Clear out a small well in the middle. Add eggs to the well and beat. Carefully work the flour into the eggs. When the flour is about half-way incorporated, the dough will start to form--it will be rough-looking.
2. Using the palms of your hands, knead the dough until it is cohesive, adding flour in small amounts if dough is sticky. When dough is fully formed, knead for about 6 more minutes, dusting with flour as necessary.
3. If you have time, it is best to let the dough rest tightly wrapped for about 20 minutes. If not, it's not a big deal. Roll out thin and form as desired.
For ravioli: Roll thin and cut into squares (any size you desire really). Fill. Lightly rub a dampened finger along the edge and fold over. Cook in boiling water until the ravioli float to the top. Remove with a slotted spoon.
For other pastas: Hang and let dry slightly--about 15 minutes. Boil until al dente--about 5 to 8 minutes.
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