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Tuesday, January 19, 2016

Homemade ravioli/noodle dough


2 cups all purpose flour
1 teaspoon salt
4 tablespoons milk
2 eggs beaten


Mix first 2 ingredients and second 2 ingredients in separate bowls then mix together.

Stir to form firm dough ball.

Knead until smooth and elastic.

Rest dough ball 15 minutes before rolling to relax the dough and make it easier to roll.

Roll dough out on clean flat surface as thinly as possible.

Allow rolled dough to rest 15 to 20 minutes more to assure the dough will not shrink back when cut.

Use a pie or pizza cutter to cut noodles or a round or square cutter for ravioli noodles.

Brush edges of bottom ravioli disk and fill with your favorite ravioli filling.

Press the edges of the second disk over the first and crimp with a fork on both sides.

These ravioli noodles can be fried or boiled for completely different tastes.
Watch the video here:


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