This is the amount for 1 person. Just multiply according to how many hungry mouths you need to feed!
100 gr of flour (all-purpose or semolina)
Pinch of salt
Combine the flour with the salt in a bowl and whisk together. Create a deep well in the middle of the flour and crack in the egg. Whisk the egg with the fork to combine and gradually pull in the flour from the bottom and sides of the bowl. Once the dough becomes too thick to whisk with a fork, place it onto a clean and floured work surface, along with any leftover flour from the bowl. Gently fold the dough on itself, flattening and folding again with the heel of your hands. It will be extremely soft at first, then gradually start to firm up. Knead the dough and remaining flour until you’ve got a smooth, stiff ball of dough. This should take about 15 minutes. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Set up and follow the instructions of your pasta machine. Start from the widest setting. Divide the dough into smaller parts. Use one part at the time and cover the remaining ones with a clean cloth or plastic wrap as the dough tends to dry quickly.
Now follow this procedure for 3 times as it adds elasticity to the pasta:
1) Flatten the dough into a thick disk.
2) Feed it through the pasta roller (in necessary, dust the sheet of pasta with flour so that it won’t stick to the roller).
3) Fold the dough into thirds.
Start over again.
Once this has been done 3 times, you can now gradually change to a thinner setting each time you roll the pasta until you reach the desired thickness. You can now make many different shapes of pasta: fettuccine, ravioli, lasagne, tonnarelli, and more! Just remember to use additional flour to keep the pasta shapes from sticking to each other.
400 gr ricotta cheese
2 tablespoons Parmigiano cheese
1 teaspoon lemon zest
Pinch of freshly grated nutmeg
Pinch of salt
Break the ricotta with a spoon, add the parmigiano, egg, lemon zest, nutmeg, and salt. Stir well and set aside. Use a pasta sheet you have prepared, fold it in half making an imaginary line and fill with 2 rows of ricotta filling. Take a small spoonful of stuffing and start laying it out about 1/2 inch one from the other, filling half the sheet. Fold the pasta sheet in half, just like a sandwich, and gently use the tip of your fingers to press out all the air around the stuffing. If the sheet is a little dry, slightly wet your fingertip with water and use that as a glue to help close up the squares of stuffed pasta. Use the pasta cutter to cut out your ravioli into squares. This will also give them an extra seal!