Time: 1 hour, plus 30 minutes to rest. Semolina gives this dough a slight and very satisfying chewiness.

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Makes enough for 24 to 30 giant ravioli


Ingredient Checklist


Instructions Checklist
  • Put flour, semolina, and salt in a food processor and pulse to combine. In a glass measuring cup, whisk 1/3 cup water, the eggs, and olive oil to blend. With motor running, pour egg mixture into flour mixture. Process until dough comes together. If it seems dry, add 1 tbsp. water.

  • On a lightly floured work surface, knead dough until smooth (it will be very stiff), 5 to 7 minutes. Wrap airtight and let stand at room temperature about 30 minutes.

  • Set rollers of a pasta machine at widest setting. Cut dough into 8 equal pieces. Flatten 1 portion (keep others covered) and feed through rollers, then fold dough in thirds crosswise. Repeat rolling and folding, feeding an unfolded side through rollers, until dough looks very smooth and sheets are about 5 in. wide, about 5 times; if dough gets sticky, lightly dust with flour, and if sheets are too narrow, fold and reroll. Then roll dough once without folding at each successively thinner setting until it's as thin as possible; when dough gets too long to handle, cut in half and continue rolling the halves. Set finished pieces on sheets of flour-dusted parchment paper. Let stand uncovered until a bit drier, about 5 minutes. Stack sheets between parchment and wrap airtight; set aside. Repeat with remaining dough.

  • *Buy in the baking aisle of well-stocked markets.

  • Make ahead: Prepare dough through step 2, then chill overnight (bring to room temperature before rolling out).