Pasta Dough for Cupaletti and Ravioli Recipe

  • 1/3 a 5 lb bag all-purpose flour for cupaletti, 2/3 bag for ravioli
  • 2 tablespoons olive oil
  • 3 eggs, unbeaten and at room temperature
  • 2 cups lukewarm water
Pour flour into a mountain on a pastry cloth or very large cutting board. Make a hollow well in the center. Crack eggs into the well and add oil, mixing with your fingers. Add 1 cup of the water and work in the sides of the well into the egg mixture, squeezing and pushing the mixture as it becomes doughy. Add the remainder of water (a little at a time) to mix dough until it is soft and rubbery. Wash hands to remove excess dough particles. Begin kneading it into a long roll, back and forth, folding it over and over again to make it smooth. Cut roll in half, kneading each half several times. Make each into a ball and rub with a little oil. Place in a bowl and cover until ready to use.
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