- 1 ⅔ cups (250g) Lighthouse Pasta Tipo “00” Plain Flour
- Pinch of salt
- 1 tbsp olive oil
- 2 eggs
- 3 egg yolks
- Combine the flour and salt in a large mixing bowl or on a clean chopping board or bench top. Make a well in the centre. Place the eggs, yolks and oil in the well and beat the eggs with a fork, gradually incorporating the flour in from the sides.
- Bring together with your hands and knead to form a dough, if the mix is too dry, add water a teaspoon at a time until the dough comes together. Knead the dough until it is smooth and elastic, cover with cling film and place in the refrigerator for 2-3 hours to rest.
- Cut the dough into four pieces. Take one piece of dough at a time and shape as desired, keeping the remaining dough pieces wrapped in cling film until needed.
Roll dough through a pasta machine or roll by hand with a rolling pin into thin sheets. Cut to desired size and shape.
Roll dough into sheets as for lasagne; use a fluted pastry wheel or sharp knife to cut into 2.5 x 5cm rectangles. Pinch together rectangles in the centre of the long side to create bow tie shapes.
Fettuccine and Linguini
Roll dough into sheets as for lasagne; cut into thin, 3mm strips for linguine or thicker, 12mm strips for fettuccine.
Roll dough into sheets as for lasagne; place teaspoonful of desired filling onto pasta sheet 2-3cm apart, lay a second sheet over the top and press firmly around the filling to remove any air. Use a fluted pastry wheel or sharp knife to cut around each ravioli.