Teaching my daughter cooking skills is something I feel is really important. To be clear, I would feel exactly the same way if I had a son. Cooking is just a life skill that I strongly feel our kids should be taught. Not only so they know how to cook but also because it’s a great way to teach them about nutrition, with a dash of science thrown in. And in our house cooking often involves the entire family, especially when we take on something a little “bigger” like making pasta. I’ve been making pasta for years. It’s something my mother and I use to do and it’s a great way to spend a Sunday afternoon. Making pasta isn’t really that difficult, especially if you have the right tools. The trickiest part is finding the right recipe. We decided to make ravioli this weekend which is a dish we’ve made a few times before and it’s been good, but I’ve never felt like I had the perfect pasta recipe for it. Until now. After lots of searching, and trying different pasta recipes I feel like this one is easily my new favorite for making ravioli. The texture was perfect. It had just the right amount of stretch without being too stretchy. It rolled out perfectly and our ravioli stayed in tact (no leaky filling). Although we used this entire batch to make ravioli I see no reason this recipe wouldn’t be ideal for other pastas that you make in a pasta roller. Just don’t use this one in your extruder if you have one. Luckily I have a great recipe for that coming soon! I’ll also post a couple of ravioli fillings recipes this week so you can put this pasta to use! This recipe will yield dough for about 4-5 dozen ravioli depending on their size.
- 2½ cups of unbleached all purpose flour (see notes below about flour)
- ¼ teaspoon of salt
- 2 tablespoons of olive oil
- 4 eggs
- Measure your flour onto your work surface. Add the salt and use your fingers to mix it into the flour.
- Next you are going to make a well with your flour. You want the center of your well big enough to hold your eggs and your oil.
- Crack your eggs into a small bowl. Add the oil. Beat lightly with a fork.
- Carefully pour the egg and oil mixture into the center of your flour well.
- Using your fingers, draw some flour from the sides of the well into the center and mix with the liquid.
- Continue to gradually add flour to the eggs mixture until all the liquid has been absorbed.
- Knead your dough until it is smooth. It should take about 10 minutes and you want to end up with a dough that is smooth but not sticky.
- Cover your dough with a towel and lest rest for 15 minutes.
Let’s talk about flour for a moment. This recipe calls for unbleached all purpose flour. You can use regular (bleached) all purpose flour if that’s all you have and your pasta will turn out fine but it will turn out better (at least in my experience) with unbleached flour. The taste is close to identical but unbleached flour has a slightly higher protein content that just makes the dough easier to work with.
One more note on flour – measuring your flour. This is really important. You never want to pack or shake your flour in your measuring cup. When you go to measure your flour you really should have two measuring cups out. One that is exactly the size you need to measure and another one of any size. Place your “perfect size” cup on the counter. Use the other cup (or a large spoon would also work) to gently scoop the flour from the bag or bin and pour it into the cup on the counter. Do this until your cup is heaping with flour. Now gently take your finger and run it over the top of the cup levelling the flour.