In a large mixing bowl, mix the flour and a dash salt with a fork. Transfer the flour mixture to the bowl of a food processor. Add in the butter and 2 cups water. Pulse just until bound. Take the dough out of the food processor. Sprinkle the counter lightly with some flour. Cut the dough into three equal chunks. Flour your rolling pin, then roll out each piece of dough. Lightly fold in half, which creates a half-moon shape, and move to baking sheet. Open and flatten out the dough. Wet your hands and wipe over the dough to moisten. Sprinkle with sea salt. Cut with ravioli wheel (random sizes are best). Then take a fork and puncture the pieces. Repeat for the remaining pieces of dough. Bake until puffy and golden brown, 10 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.