It’s Not Always About You

November 1, 2011 § Leave a comment

While skimming through posts to move over to this blog, I came across this pasta recipe that I posted over on the old blog. There is no accompanying post, but I know I posted it so I could find it again, because the pasta recipe in my Italian cookbook is kinda meh and doesn’t come together as nicely as this one. And then, of course, I promptly forgot I had done that. So, when I came across it today I thought, “Hey! I should totally put that on TD!” and so I am, because that seemed like a Really Good Idea(tm) to me, and also, will work out nicely when I put the meat sauce recipe up later this week (or possibly next week — we are still without power from the storm so I’m trying to cram getting everything done into the very limited daylight hours I have available to me). Mostly, I’m putting it over here so I can find it again (if I remember to look here instead of in a cookbook!), but you are welcome to share the fruits of my labors.

Without further ado, here is my go-to pasta recipe:


(adapted from Tyler Florence’s Pasta Dough for Ravioli)


  • 1 3/4 c all-purpose flour, plus more for dusting
  • 1/4 c grated pecorino romano cheese
  • 1 tsp salt
  • 3 large eggs, plus 1 for egg wash
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp water

Combine flour, cheese, and salt in mixer w/ dough hook. Add one egg at a time, mixing continually. Add oil. Continue mixing until dough forms a ball.

Dust work surface with flour. Turn dough out onto surface and work for 5-10 minutes, until dough is elastic. Form into a ball, wrap in plastic, and let rest for 30 minutes.

Divide dough in half and rewrap one half (to avoid drying). Form other half into a rectangle and run through pasta machine on widest setting 2-3 times. Run through middle setting 1-2 times, flouring as necessary. Lay rectangle out on floured work surface. Brush with egg wash (made by beating one egg w/ 1 Tbsp water).

For raviolis:
Dot with filling app. 1″ apart 1/4 – 1/2″ from one long edge of pasta. Fold strip over to enclose filling. Press air out around filling. Cut apart with sharp knife. Crimp edges with fork tine. Boil for 4 minutes in well salted water.

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