26 August, 2022
Pasta by Louisville TeePosted in : Mains, Pasta on by : Christine
I got this recipe from an on-line poker friend who happens to be a great cook. I like this recipe because you don’t have to separate eggs and the dough keeps well if you don’t use it all right away. It’s a little more hardy than some doughs I have tried but I like that and it worked well for the rigors of ravioli. I also gave it a test by leaving it in the fridge a couple of days and then making fettuccine. Best results yet so that is why this dough is now my go-to. Mangia!
p.s. Here is a link to the best pasta primer I have ever read. Please read first if you have never made pasta before: https://www.seriouseats.com/fresh-egg-pasta