MEDITERRANEAN HARVEST by MARTHA ROSE SHULMAN

Author:MARTHA ROSE SHULMAN
Language: eng
Format: epub
Publisher: RODALE
Published: 2010-03-15T00:00:00+00:00

FRESH PASTA DOUGH

Makes enough for 6 generous servings

Every once in a while I get a hankering for homemade ravioli. There is simply nothing like it, time-consuming though it may be. This basic pasta dough can be used for ravioli or any other fresh pasta, such as fettuccine or spaghetti alla chitarra. I recommend you use a food processor to mix the dough.

3 scant cups unbleached all-purpose flour; or for a firmer dough, use half fine semolina flour, half unbleached all-purpose

3/4 teaspoon salt

3 large eggs

2 to 3 tablespoons water

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