Sunday, October 31, 2010


The pasta went relatively easily because my husband took over. We hadn't made our own pasta for years, but when we had, back before we had kids, he did it. And he did it again, Tuesday night. This recipe uses the "make a well in the flour and break the eggs into the well" method.
Well, what we both have to say about the well method is, forget it. Olvidate, as they say in Spanish.
Use a food processor, and very little water. Put in a tablespoon at a time, and as soon as you can get it to hold together, stop. My husband says, think pie crust dough. And, if you are making the full recipe, make it in two batches. Luckily, I did that, because I ruined the first batch with too much water.
Here follows not Hewlett's recipe, but ours, adapted for a food processor. This is a picture of my husband rolling the dough through the pasta machine.


6 cups flour

1 tablespoon salt

6 eggs

1. Place half the flour, salt and eggs into a food processor. Buzz the mixture until everything is mixed together. At this stage, it's kind of like oatmeal. Then add water a tablespoon at a time. As soon as the dough holds together, stop. If the dough is sticky, it will gum up the pasta machine, and you will have to throw the dough away.

2. Repeat for the second half of the ingrediants, if you need that much.

3. Pass one-sixth of the dough through the pasta machine at its widest setting several times, folding the dough in thirds as it lengthens for successive rollings. This is kind of like kneading the dough. Set the machine at number two or three for the final rolling to make the ravioli dough.

Makes enough for six dozen ravioli.

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