All posts tagged: agnolotti dough

Ravioli Dough

This dough.  We’ve all read recipes and seen videos of building a “well” with the flour.  That’s not new here.  What IS new to me with the dough is how precisely perfect it is.  Most recipes call for “adding more flour as needed” when it sticks to the board.  Not here.  I followed the ingredients and measurements precisely and the dough needed absolutely nothing else.  I whisked up every flour glob on the counter into the dough.  It all came together beautifully. Once all the bits were incorporated, I kneaded it and kneaded it and it just became more and more silky, more and more homogeneous.  Gorgeous.  Chef McNaughton describes it as “adult play-doh.”  Perfect description.  This recipe can be used for ANY stuffed pasta: ravioli, agnolotti, plin, tortellini, etc. After the dough rested, I divided it into 6 even pieces, just to make passing it through the pasta machine easier.  His technique here again is mastery.  Please also follow these instructions exactly.  I was never able to get my pasta sheets to the correct …