[Sca-cooks] Pasta dough questions ...

[Christiane]

Well, Sunday is quickly looming for our "Persephone Goes to the Underworld" event, the dayboard for which is being prepared by my cooking partner in crime and me. 

So Sunday, I was making the dough for our spinach and mint ravioli, doubling the recipe I had found on godecookery.com, and I found that the dough was not coming together. I drizzled some olive oil in, kept kneading, and then drizzled some more in until the dough suddenly came together into a smooth lump. 

My question is, should I have added a beaten egg or two, instead of oil? The dough looked and handled great, but I was operating on pure panic and I had used all of my eggs.

On masochistic note, I rolled the dough out by hand and cut the sheets with a knife. Now I have a concept of why pasta was considered a luxury food in period. Heh.

Any thoughts on the olive oil amounts in the dough?