Description

This is for a basic egg pasta that can be used for Ravioli, Lasagne or what ever takes your fancy. The quantities below make approx 200 Ravioli. For mixing you can use an electric mixer with a dough hook or I use a bread maker.

Ingredients

8oz Plain Flour
2 Eggs
Warm (tepid) Water
Pinch of Salt

 Method

Sieve the flour and salt together
Make a well in the center of the flour and add the eggs
Mix on a slow speed using a dough hook

Once the ingredients have combined,
add a little tepid water until it clings together into a ball.

Remove from the mixer and sprinkle the outer surface with flour

Leave to stand for 10 – 15 minutes before rolling into the required shape.