- 3
Ingredients
- 3 cups All-Purpose flour
- 3 eggs
- ½ teaspoon of salt
- 6 tablespoons of water (2 TB/ egg)
Preparation
Step 1
Place flour in the Kitchen aid bowl. In seperate bowl, mix the eggs and water together with a fork. Using paddle beater, and slowly add them to the mixer while in motion on setting 2. After the big dough ball forms, stop and change over to the dough hook for a couple of minutes.
Wrap in plastic wrap and store in refrigerator for at least 30 minutes.
Note If you make ravioli, you'll want flexible dough or you'll get cracking. If the dough cracks or if air is captured inside during the sealing process, they are garbage as they will come apart in the boiling water.
To get dough flexible enough that it doesn't crack while making the ravioli, be sure to cover the dough between the first and second rollings and not let it sit longer that 30 minutes.