These can be used for homemade pasta noodles, or use for raviolli.
When making the raviolli, you dont roll it out as much, roll it out, but keep it thick.
4 Cup flour
1/2 tsp salt
1/4 cup oil
4 egg's
1/2 cup water (or more)
Mix all ingrediants together, knead alittle, oil top of dough, form into baseball, set aside 1/2 hour. Come back, roll thin for pasta noodles, or keep litle thicker for raviolli shells.
For noodles, I roll real thin, cut half of it in half, and slice real thin for pasta noodles, put on baking sheet, let dry over night, or at least for 1 hour, than boil, take's about 11 minutes for whole wheat flour, 5-8 for AP.
Raviolli - roll out thicker, either cut every square individually, put filling on one, put the other square over, smash sides down with fork. Or, cut 1 long square, put filling in, fold over, and smash sides with fork. Should cook in about 6 minutes or so, with raviolli. (DO NOT LET DOUGH SIT OUT, KEEP IT MOIST, SO ITS EASY TO USE - MAKE SURE IF USING MEAT FILLING, COOK IT FIRST!!!)
When making the raviolli, you dont roll it out as much, roll it out, but keep it thick.
4 Cup flour
1/2 tsp salt
1/4 cup oil
4 egg's
1/2 cup water (or more)
Mix all ingrediants together, knead alittle, oil top of dough, form into baseball, set aside 1/2 hour. Come back, roll thin for pasta noodles, or keep litle thicker for raviolli shells.
For noodles, I roll real thin, cut half of it in half, and slice real thin for pasta noodles, put on baking sheet, let dry over night, or at least for 1 hour, than boil, take's about 11 minutes for whole wheat flour, 5-8 for AP.
Raviolli - roll out thicker, either cut every square individually, put filling on one, put the other square over, smash sides down with fork. Or, cut 1 long square, put filling in, fold over, and smash sides with fork. Should cook in about 6 minutes or so, with raviolli. (DO NOT LET DOUGH SIT OUT, KEEP IT MOIST, SO ITS EASY TO USE - MAKE SURE IF USING MEAT FILLING, COOK IT FIRST!!!)
