00-grade flour is a high-quality flour with a higher gluten content than standard flour, resulting in stronger — but not heavier — dough, making it ideal for pasta, bread and pastries. If you can’t find 00 flour, you can easily substitute all-purpose flour in its stead.
If you have a pasta machine you can use that to roll and cut the pasta or follow this homemade pasta recipe.
Use the dough to make this non-dairy ravioli, Butternut Squash with Dates and Tahini Ravioli.
- Cook Time
- Prep Time
1 cup 00 flour or all-purpose
1 whole egg
1 egg yolk
1 teaspoon extra virgin olive oil
1 Pour flour onto a clean work surface such as a cutting board or countertop.
2 Make a small well in the middle of the flour.
3 Add the egg and egg yolk to the center.
4 Gently incorporate flour and egg together until dough forms. Do not over-knead.
5 Brush with olive oil. Wrap in plastic and refrigerate for at least one hour.
6 Pasta can then be rolled out into thin sheets using a wooden dough roller.
7 Begin by dusting the work surface with semolina or all-purpose flour.
8 Start from the center of the dough and roll towards each side until dough is 1/8th inch thin.
9 Pasta can then be cut using the tip of a knife or pizza slicer, into strip shapes (spaghetti, linguini, fettuccini, tagliatelle, etc.).
10 Bring a large pot of water to a rolling boil. Add fresh pasta and cook for three minutes. Drain and serve as desired.
To make ravioli
1 Cut pasta sheets into 2-inch strips.
2 Using a spoon or a piping bag, place filling directly in the center of one strip. Spoon or pipe filling along pasta strip, 2 inches apart. Brush edges with whisked egg mixed with water (egg wash).
3 Gently cover with another strip.
4 Use a fork to crimp the edges and press out any air bubbles.
5 For circle shapes use a cookie cutter. For square shapes cut with a knife or pizza slicer.
To make agnolotti
Follow same instructions for square ravioli.
1 Once complete, press together bottom right and top left corner, then bottom left and top right corner.
To make cannelloni
1 Cut pasta into rectangles (12-inch by 6-inch).
2 Cook in salted boiling water. Once pasta is cooled place filling down the center.
3 Fold bottom and top ends to meet, and seal with egg wash.
*cannelloni can be sliced to make penne or ziti