This is the first attempt in a long time for me to hand roll out a stuffed pasta (of which I made a impressive 8 total raviolis). Next time I'll do the fold over method. More on that later.
Also, I for some reason thought I could do 2 cups of flour to one large egg. I ended up using two extra yolks a quite a bit of cold water (maybe 1/3rd of a cup?).
- 2 cups extra-fine "00" semolina flour.
- 1 chicken egg plus two egg yolks.
- cold water (to help the dough come together).
- pinch of salt.
|My trusty Calphalon "salt shaker" which I fill with bench flour.|
The filling is my braised beef shank, fork shredded, with shaved Machego cheese.