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.
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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.