While the coffee ravioli were not the greatest match for our celery root soup, the dough itself is amazing, especially when rolled thin and cut into tagliatelle and served with braised artichokes and razor clams. This is the recipe for the pasta dough.
400 grams AP flour
15 grams freeze dried coffee
250 grams hot water
Combine the flour and the coffee in a medium sized bowl. Stir with a fork to blend, forming a well in the center of the flour. Pour the hot water into the well, stirring with the fork to form a soft dough, Switch to your hands, pulling in the flour from the sides as you gently stir the ball of dough forming in the center. Once a ball has formed, begin the kneading process, giving it a quarter turn, folding the dough in half and pushing the center with the heel of your hand with each revolution. The dough will be quite sticky and will eventually absorb all of the flour. Once the dough begins to stiffen up, you can turn it out onto the counter with the excess flour and continue to knead until it is firm, smooth and only slightly tacky. You may need to add additional flour to reach this stage. By the time you are finished the dough should be just warm to the touch. Wrap loosely in plastic and let the dough rest for 30 minutes before rolling out the pasta.