Gastronomixs

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.

Pasta dough 50/50

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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.

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