Tomorrow's the day before the night before xmas and we're gearing up for xmas eve dinner: ravioli, smelts, veggies and salad. So tomorrow, Trisha, Frankie and I hit the kitchen for ravioli making. Tonight, I was in the zone making dough.
Traditionally, pasta dough is a cup of flour, an egg, a pinch of salt and a ca. t of olive oil. Eggs, however, have changed in size in the past decade or so. I had to use about 9 eggs to 6 cups of flour.
I piled all the flour (6 C unbleached white and 3t salt, mixed) on the counter and made a well in the middle. I then added a few eggs, some olive oil and began incorporating as much flour as the moisture of the eggs would accept. Then I folded the resulting dough a few times and put it to the side. I kept reiterated this procedure until all the flour was used up. The dough was then cut into 6 or so chunks, kneaded and wrapped in plastic until tomorrow.
Tomorrow, Trish will make a spinach and ricotta mixture, we'll all roll some dough out, make the ravs and put them in the freezer until xmas eve. Yum!
I'm enjoying making fresh pasta these days more than ever. I made several pounds of pasta dough tonight in about 30 minutes. I'm going to continue making pasta and eventually get into some nice grainy versions.
Final dough rolled out here.
My dough tip? I use a (dedicated equipment) 8" putty knife to help me fold and knead dough. Beats a pastry blade. Bigger, easier to handle and lots cheaper.