[cooked-sharing]
3 qts Large Eggs
300 g Semolina
Salt
Mix eggs, semolina and salt in the bowl of your food processor (KitchenAid) util a crumbly dough forms and start kneading the dough with your hand until it's smooth and elastic. Cover the dough in a plastic wrap and let it rest for 60 minutes.
Cut and roll the dough as desired.
Ingredients
3 qts Large Eggs
300 g Semolina
Salt
Directions
Notes
I created this pasta dough recipe for my Pumpkin Ricotta Ravioli, it’s easy and texturally resilient and it’s versatile enough to form into any shape.
