Dough | Pasta Princess and More

Lemon Fettuccine Noodles

2-1/4 Cups Flour

3 Eggs

1 Tablespoon Olive Oil

1-2 Tablespoons Water (if necessary)

1 Lemon

Dash of Salt

Combine flour and salt in mixing bowl. Make a well in the middle of the flour.

In a small bowl put eggs, zest of 1 lemon, juice of 1 lemon and whisk lightly.

Add to the middle well of flour the egg mixture, olive oil, and water (if necessary). Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes. Make pasta into desired shape and be prepared for a taste sensation.

How to create beautiful striped ravioli.

I believe looks matter, at least when creating ravioli. Food is not only about taste, but about appearance – it all works together to create a complete “foodie” experience.

The first step is to make your pasta dough in various colors. I used carrot for the orange, beet for red, turmeric for yellow and spinach for the green dough. The taste of the vegetables does not come through when eating the ravioli – especially noteworthy for those who don’t like beets!

Roll out sheets of all your colored and plain pasta dough. Pass the colored dough through the fettuccine cutter and lay the strips out on the plain dough, arranging by color and pressing to adhere the strips to the sheet. Gently pick up the sheet and run through the pasta press one time to adhere the strips. If using a ravioli form, lay the sheet striped side down, fill the pockets, place a plain sheet of pasta on top, press with a rolling pin … and look at your creation!