Noodle Dough

Noodle Dough

            Basic Dough for Raviolis & Pierogis – 2 doz. for 10L and 6P, and 3 doz. for 12R

2 Cups of Flour                                     2 Well Beaten Eggs                                                    

1/2 tsp. of Salt                                       2 tbsp. of Warm Water

·       Sift Flour & Salt onto pastry board.

·       Make well in center while adding Eggs & Water.

·       Work Flour & Egg mixture together adding more water if not      malleable.

·       Knead till smooth.

·       Cover dough and let rest for 15 minutes.

·       Roll dough as thin as possible.

·       Dust frame with flour.

·       Place dough over form while making pockets.

·       Fill pockets with filling.

·       Place another layer of dough over sheet and roll with pin.

·       The form will seal the dough, so it stays sealed during cooking.