RED FEATHER INN'S
RICOTTA AGNOLOTTI PASTA
- In a bowl place eggs, egg yolk, oil and water then mix by agitating the bowl. Add liquids to flour, combine ingredients with hands until dough forms into a ball.
- Place dough onto a bench and knead for about 15 minutes until shiny. Cover with cling wrap and rest for 2 hours at room temperature.
- Cut a 1/4 off and reserve the rest. Roll out using a pasta machine following its' instructions.
BEN'S TIP: If not using pasta straight away keep in fridge or freeze up to 1 month.