Basic Pasta Dough

Title:
Basic Pasta Dough

Yield:
36 Large dump

Categories:
Italian,
Pasta




Ingredients:





     4 c  Sifted flour


   1/2 ts Salt


     1 tb Oil


     4    Eggs


     6 tb Very cold water






 In a large bowl mix the flour and salt. Make a well in center of flour. Add


 eggs, one at a time, mixing slightly after each addition. Add gradually the


 water and oil. Mix well to make a stiff dough. Turn dough onto a lightly


 floured surface and knead for 3 to 5 minutes until smooth and elastic.


 Divide dough into fourths. Lightly roll each portion 1/8" thick and cut


 lengthwise into 5" wide strips. Use the strips immediately, do not allow to


 dry. Place 2 teaspoons of whatever filling you are using 1 1/2 " from the


 narrow end and in the center of the strip. Continue along the strip,


 placing the filling at 3" intervals. Fold the strip in half lengthwise,


 covering the mounds of filling. To seal, press the edges together with the


 tines of a fork. Press gently between the mounds to form rectangles 3"


 long. Cut apart with a pastry cutter and press the cut edges with the tines


 of a fork to seal. Let the ravioli dry for about 2 hrs. Then in a large


 saucepan bring to a boil: 7 quarts water with 2 Tb salt. Gradually add the


 ravioli. Boil rapidly, uncovered, about 10 min or until tender. Remove with


 a slotted spoon and drain. Place on a warm platter and top with a sauce.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini