Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Pasta for Five
Save Recipe Print
Total:
1 hr 5 min
Prep:
35 min
Inactive:
30 min
Yield:
enough for 48 ravioli
Level:
Intermediate

Ingredients

Directions

To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour. Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.

To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center. Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.

To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Pasta Dough for Ravioli

Recipe courtesy of Tyler Florence

Semolina Pasta Dough

Recipe courtesy of Emma Hearst

Chef Anne's All-Purpose Pasta Dough

Recipe courtesy of Anne Burrell

Ravioli Dough

Recipe courtesy of Tyler Florence

Prosciutto Ravioli

Recipe courtesy of Giada De Laurentiis

Homemade Ravioli with Ricotta Cheese Filling

Recipe courtesy of Teresa DeSanctis

Three Cheese Red Bell Pepper Ravioli

Recipe courtesy of Guy Fieri

Ravioli with Sweet Crab and Green Herb Pesto

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories