How to Make Flour + Water Ravioli Dough

Flour + Water is definitely one of our favorite, if not our favorite, pasta place in the city. Have never had close to a mediocre experience there, always exceptional and when you can spring for it, do the pasta tasting menu with the wine pairing.

This in turn, is probably my favorite ravioli dough that I have used. It’s very dry and firm, so you really gotta put some muscle into kneading it. Something unique with the Flour + Water doughs is that they incorporate a little water into the pasta making process with a spritzer. When you are making this and feel the dough starting to dry out, spritz a little water onto the dough and rub it around it.

Let’s get started –

Cookbook – Flour + Water

Ingredients–

00 Flour – 360 Grams – seriously measure this out. It says 2 well packed cups but it comes out to an overflowing measuring cup
Salt – 5 grams
Large eggs – 2
Egg Yolks – 90 grams – 5-6
Olive oil – 6 grams – 1 1/2 tsp

Tools –

Scale – I use a cheap one from Amazon
Spray bottle

Step 1 – Make the dough!

Make a big well with flour. Combine the other ingredients in a separate bowl, mix, then add to the center of the well.

Start by stirring with your finger or a fork, and slowly combine the flour into egg mixture and continue to combine. Once the mixture is starting to become more solid, start incorporating with your hands.

Mix together as much as possible and start the kneading process. When the dough does become dry, give it a spritz of water and rub around the dough, continue the knead. Knead for 10 minutes.

When firm and done kneading, wrap with plastic wrap and set aside for at least 30 minutes before using.