Pasta Dough for Cupaletti and Ravioli


  • a 5 lb bag all-purpose flour for cupaletti, 2/3 bag for ravioli
  • 2 tablespoon(s) olive oil
  • 3 eggs, unbeaten and at room temperature
  • 2 cup(s) 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 become...

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