Pasta Dough, Positano Style
Ingredients for Pasta Dough, Positano Style (make about 24 large ravioli or 6 servings of linguini)
300 grams of water
10 grams unsalted butter
300 grams "00" flour
2 large eggs
pinch of salt, pepper to taste
Directions for Pasta Dough
In a medium sauce pan, bring the water to a boil. Add the butter, salt and pepper.
Add the flour to the saucepan stirring with a wooden spoon until liquid absorbs.
Place mixture into a mixing bowl and allow to cool. Once cooled, add 1 egg at a time, mix with electric mixer, and the 2nd egg and mix.
On a well floured countertop, form dough into a ball. Divide dough into 4 to 6 pieces; roll out using a rolling pin or pasta machine into desired pasta shape.
Cook 100 grams of pasta in 1 liter of water that is well salted (10 grams of salt per 1 L of water). Fresh pasta should only take a few minutes to cook, pasta will rise to surface of cooking water.