Pasta dough 50/50
This is a pasta dough that is especially great for making ravioli.
Creation by Koning Willem I College, ’s-Hertogenbosch, the Netherlands.
Serves 4.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
75 |
g |
De Cecco pasta flour |
|
50 |
g |
all-purpose flour |
|
3 |
egg yolks |
|
|
20 |
g |
water |
|
20 |
g |
olive oil |
|
1 |
pinch |
salt |
Preparation method
- Sieve both flour types onto the working surface.
- Create a well in the centre and pour in the egg yolks, water, olive oil, and salt.
- Briefly knead the dough, cover, and rest for 30 minutes.
- Thinly roll out the pasta dough and use for a ravioli, for example.
Serving suggestions
- As part of a vegetarian menu, filled with blue cheese and carrot sauce.
- Use as part of a main dish.
- Combine with carrot sauce, for example.