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Pasta Dough

60 minutes


Makes a very good and versatile pasta dough that can be used for raviolis, cannelloni, tagliatelle, whatever. Can be frozen.
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500g all purpose flour
1 whole egg
4 egg yolks from large eggs
A little olive oil
Cold water


In a food processor, mix the flour with the egg and yolks.
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Add salt and a tablespoon of olive oil
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Turn out on a table, add a little water. This varies as flour can be ‘dry’ or ‘wet’ depending on the environment in which it is kept. Only thing to think of is that the pasta should be as dry as possible as its shape will distort less when cooking.
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