Ravioli Paste

Preparation info

  • Makes

    350 g

    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 350 g/12 oz strong plain flour
  • Pinch of salt
  • 1 egg
  • 50 ml/2 fl oz oil


    Sieve together the flour and the salt. Knead in the egg and the oil, then add sufficient water to make a dough without it being too sticky or too dry. Mix in well to make a smooth paste.

    Cover with a damp cloth and leave to rest in a refrigerator for at least 2 hours before using.