Pasta Dough
- Preparing Time: -
- Total Time: -
- Served Person: Makes enough dough for 24 ravioli or cappellacci
- 1/2 teaspoon salt
- 1/4 cup water
- 1/4 cup all-purpose flour
- 2 large egg yolks
- 1 1/2 tablespoons extra-virgin olive oil
- Carbohydrate 5 g(2%)
- Cholesterol 15 mg(5%)
- Fat 1 g(2%)
- Fiber 0 g(1%)
- Protein 1 g(2%)
- Saturated Fat 0 g(1%)
- Sodium 27 mg(1%)
- Calories 37
Preparation Blend together all dough ingredients in a food processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour. Cooks' note:Dough can be made (but not rolled out) 1 day ahead and chilled, tightly wrapped in plastic wrap. Bring to room temperature before rolling out.
Preparation Blend together all dough ingredients in a food processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour. Cooks' note:Dough can be made (but not rolled out) 1 day ahead and chilled, tightly wrapped in plastic wrap. Bring to room temperature before rolling out.
