Ravioli - Eggless Pasta Dough

I picked up Gennaro’s Pasta Perfecto! cookbook and decided to try my hand at homemade pasta. It turns out that homemade pasta is not that difficult to make! I picked up a cheap pasta roller and set out to make some simple pasta. So far I’ve tried making ravioli (stuffed with butternut squash filling), linguini, and caramelle (little candy shaped pasta, filled with Thai green curry mix, served with a coconut milk basil cream).

  • Gennaro's Pasta Perfecto! Cookbook
    Gennaro's Pasta Perfecto! Cookbook
  • Linguini - Egg Pasta
    Linguini - Egg Pasta
  • Ravioli Stuffed with Butternut Squash
    Ravioli Stuffed with Butternut Squash
  • Ravioli Stuffed with Butternut Squash
    Ravioli Stuffed with Butternut Squash
  • Caramelle pasta stuffed with Thai Green Chicken Curry
    Caramelle pasta stuffed with Thai Green Chicken Curry
  • Caramelle Thai Green Curry Pasta with Coconut Basil Cream Sauce
    Caramelle Thai Green Curry Pasta with Coconut Basil Cream Sauce

A trick I picked up is to combine the ingredients in a stand mixer and using the dough hook, beat for 10 minutes on low. Due to a cranky shoulder and sore wrists, I don’t have the muscle power to knead something for that long! Let it rest and chill for 30 minutes before rolling out.

I’ve put both of Gennaro’s dough recipes and didn’t find that much of a difference in taste, but maybe if I tried them side by side I would be able to tell. Both the Hubby and I are partial to filled pasta’s, he loved the ravioli and I liked the caramelle. But you could fill them with anything.

Eggless Pasta Dough
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Eggless Pasta Dough

Ingredients

  • 200 grams Italian 00 pasta flour sifted
  • 75-100 ml lukewarm water

Instructions

  • Put the flour in a large bowl and make a well in the center. Gradually add the water and mix well until a dough forms. It will be crumbly to start.
  • Knead for 8-10 minutes (or put into a stand mixer).
  • Chill for 30 minutes in the refrigerator.
  • Roll out to desired thickness. If using a pasta roller, start at the highest setting and work your way down to the desired thickness.
  • When cooking, use a large pot of salted water, and cook until the shapes pop to the surface. Ex. the caramelle shapes took 2-3 minutes.

Notes

For the ravioli and caramelle shapes, I used the 1 setting on the pasta roller. 
Egg Pasta Dough
Print

Egg Pasta Dough

Ingredients

  • 200 grams Italian 00 pasta flour sifted
  • 2 eggs large

Instructions

  • Put the flour in a large bowl and make a well in the center.
  • Add the eggs and mix well until a dough forms.
  • Knead for 8-10 minutes (or use a stand mixer.)
  • Chill for 30 minutes in the refrigerator.
  • Roll out to desired thickness.
  • To cook, boil in salted water until the shapes pop to the top.
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HOMEMADE PASTA

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