Microblog
I need to find a little old Italian grandmother to teach me how to properly shape these ravioli. Anyone have one I can borrow?
Stir the egg with two fingers, letting it take in as much flour as it wants, until you end up with a loose pasta. Now into the fridge for a one hour rest.
While I’m waiting for the focaccia to rise, I figure there’s time to make some ravioli. Eggs, water, olive oil, and salt get combined, then whisked.
I added another dose of herb oil, dimpled the dough out to the edge of the pan, and added a few basil leaves for color. Now we wait. Three hours and counting.
Focaccia, day 2! Removed the dough from the fridge, and although it hasn’t risen much (it isn’t supposed to) the flavor has developed and most of the oil has been absorbed.
