Pasta dough

(for 10 servings)
4 eggs
3 cups of flour
2 càc olive oil

Beat the eggs and add the olive oil.
Mix the beaten eggs with 2 1/2 cups of flour. Knead the dough until the dough is humid and lumpy.
Flour your table. Add the flour little by little and knead it on the table until obtaining an elastic texture without it being sticky.
Form a ball (to check the elasticity try to lower the dough, it should take its ball form again) and let it set for 30 minutes to let the gluten time to spread and give more elasticity to the dough.

2 Responses to “Pasta dough”

  1. Butternut squash stuffed raviolis « Experiments in dessertarian cooking: Recipes Says:

    […] Butternut squash stuffed raviolis April 18, 2011 — Zoé 1 pasta dough recipe […]

  2. Italian raviolis : mushrooms or butternut squash stuffing? « Experiments in dessertarian cooking Says:

    […] (mushroom and another with butternut squash). It’s not only the form it’s also the dough which changed. Then, I froze them all and take some out from time to time on busy nights. The […]

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