Dough for Tortellini, Anolini and Other Formed Pasta
Scappi uses this dough for a couple of recipes, specifically tortellini and anolini. I find it intriguing that he has so many different doughs for pasta. The dough we used for the Lobster Ravioli was softer, more pliable and contained white wine and olive oil. Most importantly, it was delicious when fried as Scappi directed.
NOTE: The credit for this redaction goes to my husband, Ben.
- 100 grams of Semolina Flour
- 1 tbsp. sugar
- 1 tbsp. butter
- 1 tsp. salt
- 1 tbsp. rosewater
- 1/4 cup warm water
Combine the flour, salt and sugar. Cut the butter into cubes and work it into the flour mix, rubbing it between your fingers. Add the rosewater and half of the warm water. Mix this until it comes together into a shaggy dough. Knead the dough adjusting the amount of liquid until it forms a smooth supple dough, approximately the consistency of play-dough.
Allow the dough to rest for 30 minutes and then roll it thin and cut whatever shapes you will.