This dough is perfect for creating tortollini, ravioli, or manicotti. Try adding any of Olivelle’s signature herbs into the dough to add a delicious and beautiful touch.
1 1/2 cups All Purpose Flour
2 Eggs
1 Tbsp Water
1 tsp Salt
1. Create the dough: In a bowl add flour and salt. Make a well in the middle of the flour by pushing it out to the sides. In the well place the eggs and water. With a fork scramble the yolks. From the outside fold the flour into the liquid and mix until a dough forms.
2. Transfer and knead the dough: Turn the dough out to a floured surface. Knead just enough to get the flour incorporated. Make sure not to over knead the dough to avoid gluten activation.
3. Prepare the dough for rolling: Cut the dough into two portions. Wrap one piece with cellophane and place in the refrigerator for later rolling. Flatten the other piece with your hand to make it easier to start in the pasta roller.
4. Roll the dough: Starting with the roller on setting ‘1′ crank the pasta through the roller. Once out of the roller fold the dough in half and roll through setting ‘1′ a second time. Continue to fold and roll the dough through setting ‘1′ three to four times to help strengthen the dough. If the dough starts to ripple it is too wet. Add a dusting of flour and continue to roll through setting ‘1′ until a smooth texture is achieved.
5. Increase the machine settings: Change the pasta machine to setting ‘2′ and roll the dough through one time. Similar to rolling on setting ‘1′ fold the dough in half and roll through again on setting ‘2′ two to three times on this number.
6. Stop folding and start increasing settings: Continue to increase the numbers, rolling through 3 then 4,5,6,7, etc. depending on the desired thickness of the pasta.
Note: Make sure that if you fold the dough in half you continue to run it through the same number. If you increase in numbers on the machine do not fold the dough before increasing the setting.
7. Cut the pasta: The pasta is now ready to be cut, stuffed, cooked and eaten. If preparing ravioli, tortellini, manicotti, or lasagna your pasta is ready. If making spaghetti or fettuccini the dough is ready to be rolled through the additional specialty cutters that come with the pasta machine.
8. Cook the pasta: Heat a large saucepan of water until boiling. Add 1 tbsp salt. Add pasta and cook no more than 3 minutes. Remove from water and serve.