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Ravioli pasta dough?

Does ravioli pasta dough have to be different than the standard recipe? I've recently bought an Imperia pasta machine and have made delicious fettucinne using just 00 flour, eggs and a dash of olive- oil. Perfection, with no water at all in the recipe. Now I've bought on Ebay a Raviolamp Ravioli Classici Italian pasta mould, and on the box it gives a totally different recipe -- for 6 people, use 3 eggs, 4 cups sifted flowers (sic), a quarter cup of water and 2 tablespoons olive oil. Does this recipe cater to the longer cooking time needed? The instructions suggest 8 to 10 minutes in boiling water compared to the three minutes I give my fettuccine. I'd like to benefit from your experience before I try!

Reply to
anthony
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Anthony, where are you getting the 00 flour? I have been looking for some, but honestly don't know where to start.

Doreen >Does ravioli pasta dough have to be different than the standard

Reply to
D and d Jordan

In our pasta maker we've used the same recipe for spaghetti, lasagne, ravioli and all the others. Depending on how you found the first batch you may or may not want to try another one. Our recipe calls for a certain number of eggs per weight of flour (I can't remember the ratio) and for this to be topped up with water to reach a certain liquid volume. The amount of water depends on the weight of the eggs. It's given consistently good pasta.

Reply to
Viviane

Thanks Viviane -- sounds as if I should give the recipe with some water a try. And sorry D and D -- my finding OO flour won't help you -- it was in the racks of my local supermarket -- but I live in the Blue Mountains of New South Wales, Australia! Cheers

Reply to
anthony

In Calgary, it is widely available in Italian delicatessens/groceries. I would imagine that any major city near you would have one. HTH Graham

Reply to
graham

D and d Jordan wrote in news: snipped-for-privacy@mail.otherwhen.com:

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They have a clone of 00.

Reply to
M. Halbrook

Would you be willing to post your recipe?

Reply to
Chari

The longer cooking time may have more to do with the filling than the pasta. I use the same recipe for my ravioli as my ordinary pasta and it is fine.

I use 4 eggs for 1lb flour. Depending on the weather, I might put in a tablespoon of Olive Oil or another egg if the eggs I have are a bit small.

Just a thought.

Reply to
Hoges in WA

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