Ingredient:
300 g (10 oz) flour or strong plain white flour
3 eggs
1 tsp salt
1 tbsp olive oil
Method:
Sift the flour into a mound on a work surface. Make a well in the middle of the flour and add the eggs, slat and oil. Using your fingertips, gradually draw the flour into the egg mixture until a sticky ball of dough is formed.
Knead the dough on a floured work surface for 10 minutes or until the pasta dough is smooth and no longer sticks to the work surface.
Shape the dough into a ball, put into an oiled plastic bag, and leave to rest at room temperature for about 30 minutes.
Roll out the dough very thinly on a lightly floured work surface into a 37 cm (15 in) square. Leave the pasta uncovered for about 20 minutes to dry out slightly. Cut the pasta in half, and use it to make one of the ravioli recipes on this page.
300 g (10 oz) flour or strong plain white flour
3 eggs
1 tsp salt
1 tbsp olive oil
Method:
Sift the flour into a mound on a work surface. Make a well in the middle of the flour and add the eggs, slat and oil. Using your fingertips, gradually draw the flour into the egg mixture until a sticky ball of dough is formed.
Knead the dough on a floured work surface for 10 minutes or until the pasta dough is smooth and no longer sticks to the work surface.
Shape the dough into a ball, put into an oiled plastic bag, and leave to rest at room temperature for about 30 minutes.
Roll out the dough very thinly on a lightly floured work surface into a 37 cm (15 in) square. Leave the pasta uncovered for about 20 minutes to dry out slightly. Cut the pasta in half, and use it to make one of the ravioli recipes on this page.
