A perfect dough if you are needing an eggless pasta.
This recipe will yield about 48 raviolis or 10 large 6" perogies.
I include instructions to make the dough by hand or with a food processor.
For this Instructable, the photos will show the making of large dinner size perogies with the dough.
Step 1: Ingredients/Equipment needed:
2 Tablespoons of Olive oil (melted butter/margarine may be substituted)
1 cup of water
1 teaspoon salt (optional)
A large bowl and fork
A food processor
Step 2: Mixing the Ingredients:
1. Put three cups of flour into a large bowl, making a well in the center.
Put three cups of flour into a food processor - secure the lid.
2. Add the wet ingredients to the well and very slowly mix together with a fork incorporating a little flour at a time. Knead by hand for about ten minutes, rest covered for half an hour. Repeat kneading until the dough is smooth and silky/slightly sticky.
Add the wet ingredients to the processor's fill tube pulsing until well mixed. A ball of dough should form and pull away from the edges of the bowl. Continue to pulse for about one minute kneading the dough. Let rest in the bowl for at least one half an hour to help relax the gluten.
3. The pasta can now rolled with a pin or it can be shaped with a machine.