Fresh Pasta Dough recipe


Lobster ravioli made with fresh pastaMaking fresh pasta is very easy and delicious! All you need is good quality of semolina, 1 egg, some olive oil and a pasta machine. I like to use a combination of semolina. Preparation time 30 minutes plus 20 for resting. 200g (7oz) (1¾ cups) plain (all-purpose) flour equal amounts of corse and fine flour, preferably Italian type 00, plus extra for dusting, 2 eggs, lightly beaten
salt.
Sift the flour and a pinch of salt into a mound on a work surface. Make a well in the centre and add the eggs.
Using your fingers, gradually incorporate the flour, then knead for about 10 minutes. If the mixture is too soft, add a little extra flour; if it is too firm, add a little water, but I prefer some olive oil. Shape the dough into a ball and leave to rest for 15 minutes. Roll out on a lightly floured surface or use a pasta machine to make a thin sheet, and cut out shapes or use a pasta machine to make fetuccini and ravioli.

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