Ravioli Dough


  • 6 large eggs
  • 21.5oz "00" flour
  • Place the flour on a board or in a bowl.
  • Make a well in the center and crack the eggs into it, then beat the eggs with a fork until smooth.
  • Using the tips of your fingers, mix the eggs with flour until everything is combined.
  • Knead the pieces of dough together until your pasta starts to feel smooth and silky instead of rough and floury.
  • Wrap dough in plastic wrap and put it in the fridge to the rest for at least half an hour before you use it.
  • Dust your work surface with some "00" flour and take a lump of pasta dough the size of a large orange and press it out flat with your fingertips.
  • Set a pasta machine at its widest setting and roll the lump of pasta dough through it; lightly dust pasta with flour if it begins to stick.
  • Place the machine on the next widest setting and roll the pasta dough through again.
  • Fold the pasta in half, click  the pasta machine back up to the widest setting, and roll the dough through again and repeat the process.
  • When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've gotten a square piece of dough.
  • Turn it 90° and feed it through the pasta machine at the widest setting.
  • As you roll it down through the settings for the last time, you should end up with a rectangular, silky sheet of dough.
  • Now roll dough through the thinest setting on pasta machine.
  • Lay sheets of pasta on a flat, floured surface.
  • Cut and stuff straight away, as pasta will dry out quickly.