My great grandmother, Assunta, made pasta dough with the strength of a hundred Italian sailors. Mom, just a kid then, was not allowed to touch. Instead she was told to sit quietly and watch. She remembers how, as Assunta rolled the dough thinner and thinner, it gradually swallowed up the table and heavy oil cloth covering. Eventually, all you could see was the giant sheet of dough – thin enough for spaghetti, linguine, tortellini or – as was typically the case – ravioli.
I’ll tell you right now… The secret is in the slap. By occasionally slapping the dough down onto the table, the gluten relaxes, making it easier to roll out without springing back. That and generously dusting the dough as you go.
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| 1 large batch |
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My great grandmother, Assunta, made pasta dough with the strength of a hundred Italian sailors. Mom, just a kid then, was not allowed to touch. Instead she was told to sit quietly and watch. She remembers how, as Assunta rolled the dough thinner and thinner, it gradually swallowed up the table and heavy oil cloth covering. Eventually, all you could see was the giant sheet of dough – thin enough for spaghetti, linguine, tortellini or – as was typically the case – ravioli.
I’ll tell you right now… The secret is in the slap. By occasionally slapping the dough down onto the table, the gluten relaxes, making it easier to roll out without springing back. That and generously dusting the dough as you go.
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Ingredients
- 5 cups all-purpose flour
- 4 large eggs
- water (about 1/3 cup, or as needed)
Servings: large batch
Units:
Instructions
- Use your eggs to make a well in the flour. Crack them into the well and beat them, pulling in a little flour at a time. Some people use a fork, but I like to use my fingertips.
- When the mixture turns into a shaggy mass, add a little water at a time until ti forms a nice, soft (but not sticky) ball. I almost always use 1/3 cup—sometimes a little more. Knead for a few minutes to bring it together.
- Next, set the dough aside to rest.
- After resting for at least 30 minutes (longer is fine—you can refrigerate overnight—then bring back to room tempature before working it), all the bumps will smooth out—it’ll be ready for rolling. It’s like a completely different dough.
- Then you can make anything you like. In our family we like ravioli.