Soft Pasta Dough
Soft pasta dough is mostly used for the making of Ravioli, Tortellini or filled pasta, such as Cannelloni and Manicotti
- 1 kg Flour 00 high gluten index
- 480 g Eggs
- 40 g Extra Virgin Olive Oil
- 50 g White wine Chardonay
- 10 g Salt
Sieve the flour. Add salt and white wine. Prepare the eggs, lightly beaten.
Start creating dough by adding eggs little by little. When all the eggs are incorporated, add the olive oil.
Knead the dough for up to 20 minutes, until it's consistent and soft, then cover it with cling film and rest for at least 30 minutes in a fridge, to give time for the gluten to activate.
When you are ready to shape your pasta, knead one more time and then using a pasta machine or a rolling pin, start to roll as thick, as desired for different pasta shapes.