BASIC PASTA DOUGH (NO EGG)
This recipe yields the equivalent of about 1-1/2 lbs of dry pasta, and can be used to make 4 dozen raviolis.
Provided by JoeyV
Categories Low Cholesterol
Time 2h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Put flour in large mixing bowl, making a well in the center.
- Add wet ingredients to well and very slowly mix together with a fork, incorporating only a little flour at a time so it mixes smoothly and evenly. Trust me, the more patient you are with this the better it will turn out.
- Continue kneading by hand for about 10 minutes, let rest for a half hour covered with a towel. Repeat a couple times until dough is smooth and silky, and just slightly sticky.
- Shape by hand or with a machine.
- Note: Boiling fresh pasta takes significantly less time than dry pasta. Depending on the shape, cook for 30 seconds to 2 minutes.
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