This is a good dough for filled pastas because the extra egg makes the dough tender and more pliable. It can be made ahead and frozen. If you do not want to make pasta dough or do not have a pasta machine, sheets of pasta are often available for purchase at your local Italian delicatessen. Recipe may be doubled,


  • 3/4 cup semolina
  • 7/8 cup unbleached all-purpose flour plus more for dusting work surface
  • 2 extra-large eggs
  • Pinch salt
  • 1 1/2 teaspoons extra-virgin olive oil


Place all ingredients in work bowl of a food processor and pulse until coarsely combined. If dough is too wet, sprinkle it with more flour and pulse again. Remove the dough to a lightly floured board and form into a ball. Knead dough with the palm of your hand about 1 minute, folding the dough over itself until it comes together into an easily workable mass. Let rest 30 minutes.

Cut dough into several pieces and flatten each lightly, then pass it through the widest setting on your pasta machine. Lightly flour dough, fold it in thirds, and run it through the widest setting again. Repeat 3 more times. Pass dough through successively narrower settings until you can just barely see your fingers through the dough. Be sure there is a light dusting of flour on the dough at all times.

Dough may be used immediately or refrigerated up to 3 days or frozen for 2 months. Let come to room temperature before rolling.

Makes about 3/4 pound dough, enough for 4 servings

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Submitted 10/15/06.
Source: Michael Chiarello's Flavored Oils and Vinegars
Submitted By: lionel mandrake

Ravioli Dough