Weston Roma Ravioli Rolling Pin - Manual (Page 5)

PASTA DOUGH RECIPES
BASIC PASTA DOUGH
2 cups all purpose flour 1 tsp salt
2 eggs 4 Tbsp water (use as needed)
TRADITIONAL PASTA DOUGH
2 cups all-purpose flour, sifted 1 cup semolina flour, sifted
1 tsp salt 3 eggs plus 3 additional egg yolks
2 Tbsp olive oil 1/2 cup water (use as needed)
DOUGH INSTRUCTIONS
. Form a mound with the flour and salt. Make a well in the center of the mound.
. Add the eggs and oil (depending on the recipe used) into the well. Using a fork or bench
scraper, mix the dry and liquid ingredients by dragging the dry ingredients into the center.
Keep doing this until you have formed a sticky dough ball. Add water as needed, the
dough should have a soft texture. It should feel moist, but not stick to your fingers.
. On a floured surface, knead the dough ball by pushing down with the heel of your hand
then give the dough a quarter turn. Repeat this until the dough is smooth, elastic,
even in color and no longer sticky.
. Set the dough aside to rest for 15-30 minutes. While resting, wrap it in cellophane wrap or
cover it with a damp towel (or paper towel) to keep it from drying out.
FLAVORED PASTA DOUGH
Pureed vegetables can be added to pasta dough to enhance the noodle color. Generally,
the flavor of the vegetable is not very pronounced in the pasta.
LEMON PASTA DOUGH
2 Tbsp lemon juice 3 Tbsp finely grated lemon zest
. Follow the recipe for the basic “TRADITIONAL PASTA DOUGH” substituting 2
eggs and one egg yolk
. Add the lemon juice and the lemon zest to the flour and egg mixture and continue recipe
SPINACH PASTA DOUGH
8 oz fresh spinach
. Remove the stems from 8 oz of fresh spinach
. Cook the spinach in boiling water for about 2 minutes or until the spinach is wilted
. Rinse the spinach to cool it quickly
. Squeeze the spinach dry, then puree it in a blender Add the 2 eggs to the pureed spinach
and blend well
. Follow the recipe for the basic “Traditional Pasta Dough” using only 2 eggs
. Pour flour into a mixing bowl and make a “well” or pit into the center
. Pour the spinach and egg mixture into well and continue as in “Traditional Pasta Dough” recipe
1. Turn the End Cap counter-
clockwise to remove an End
Cap from the Rolling Pin Cover.
Remove the Ravioli Pin from the
Rolling Pin Cover. Return the End
Cap onto the Rolling Pin Cover and
turn clockwise to secure.
2. Dust surface and the Ravioli Pin
with flour.
3. Place one sheet of pasta dough
on the floured surface.
4. Spread a layer of desired filling
on the pasta sheet near one side of
the sheet (only cover about 1/3 of the
sheet) (Figure D).
5. Place second sheet of pasta
dough over the filling, making sure
that pasta sheets are closely aligned.
6. Holding the Handles of the
Ravioli Pin, apply even pressure to
the Ravioli Pin, start at the end of
the pasta dough sheets and slowly
roll the
Ravioli Pin over the pasta
sheets away from your body to seal
the ravioli.
7. Gently separate the ravioli
(Figure F).
8. Depending on the thickness of
the dough, it may be necessary to
separate the ravioli with a knife of
pastry roller.
CUTTING RAVIOLI
Figure C Rolling Pin
Cover
Ravioli Pin
End Cap
Figure D
FILLING
Pasta Dough
Sheet
Figure E
Handle
Figure F
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