Original Italian dough for ravioli. Typical dough for salty ravioli.
Preparation time 15 minutes
- 500 g durum wheat flour (Checco- grano duro)
- 2 tbsp olive oil
- 2 eggs
- 1 tbsp salt
- lukewarm water
Make little whole in the flour and break the eggs into it.
Add salt, oil and as much water as needed to make a supple dough.
Wrap it in foil and put for an hour in the refrigerator. After one hour is the dough ready for processing.
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