Pasta dough #3 stiff pastas such as ravioli tortellini pansoti

This recipe was found in The Pasta Bible

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make a volcano with the flour on your table, holding small amount to the side add eggs, egg, yolk, and salt to the hole in the volcano. With fork gradually pulling flour into the middle.

Step 2

Using a bench scraper continue to mix the flour until it’s forms a ball

Step 3

Knead the dough ball until smooth adding the flower held to the side as needed if the dough feel sticky

Step 4

Knead about 10 to 15 minutes shape into a ball and wrap the dough ball tightly in plastic wrap let the dough rest at room temperature for at least 1 hour to 3 hours or refrigerate the dough for up to 24 hours bringing dough back to room temperature prior to rolling

Step 5

Lightly dust counter, cutting the dough ball into 4 equal pieces and loosely cover with plastic wrap. Working with one piece of dough at a time press the dough ball into a rectangle about 1/4 inch thick. Sprinkle with flour and roll out using pasta maker continually adjusting the thickness until you reach the desired setting most common setting is a #6