Pasta Dough, Positano Style

Ingredients for Pasta Dough, Positano Style (make about 24 large ravioli or 6 servings of linguini)

• 300 grams of water

• 10 grams unsalted butter

• 300 grams "00" flour

• 2 large eggs

• pinch of salt, pepper to taste

Directions for Pasta Dough

1. In a medium sauce pan, bring the water to a boil. Add the butter, salt and pepper.

2. Add the flour to the saucepan stirring with a wooden spoon until liquid absorbs.

3. Place mixture into a mixing bowl and allow to cool. Once cooled, add 1 egg at a time, mix with electric mixer, and the 2nd egg and mix.

4. On a well floured countertop, form dough into a ball. Divide dough into 4 to 6 pieces; roll out using a rolling pin or pasta machine into desired pasta shape.

5. Cook 100 grams of pasta in 1 liter of water that is well salted (10 grams of salt per 1 L of water). Fresh pasta should only take a few minutes to cook, pasta will rise to surface of cooking water.