- 500 g cake flour
- 5 large eggs
- 10 ml olive oil
- 7 ml salt
You can mix the pasta by hand
1 Place the flour on a clean work surface and make a “dam” in the middle. Break the eggs in the dam and add the oil and salt.
2 Mix the flour and eggs a little bit with your fingers. Work from the sides until the eggs are mixed with the flour and a dough forms. Knead until smooth and elastic and shape into a bun.
3 Cover with cling wrap and leave for 30 minutes in the fridge before rolling out the dough.
You can also mix the pasta dough in a food processor
1 Add all the ingredients in and mix for 30 sec until it forms a dough.
2 Turn out on a clean work surface and knead until it is smooth and elastic.
3 Shape in a bun, wrap in cling wrap and leave for 30 minutes in the fridge before rolling out the dough.
Roll it out
1 Divide the dough into 4 smaller balls. Cover the work surface and pasta machine with flour or corn flour.
2 Set the machine on the lowest setting (No. 1) of the rollers. Flatten the dough ball by pressing it with your hands and make sure the rollers catches the dough at one side. Roll through the roller and catch it on the other side with your hands.
3 Fold the dough’s two sides to the middle and repeat the rolling process three times. It gives you an even, broad strip to work with.
4 Set the roller to the second setting and roll the strip through again. Sprinkle the dough with flour so that it does not stick. Repeat until you reach the sixth setting on the machine.
5 Hang the dough over a clean clothing dry rack until slightly wind-dry before cutting it.
Fill the pasta
It’s easy to make ravioli with fresh pasta, you just have to work fast. Choose fillings that are not too runny as it will boil out of the pasta pocket. Get the stuffing and a whipped egg ready before you start rolling.
1 Sprinkle flour over the work surface. Place the long strip of pasta on the surface.
2 Place spoons full of filling in the middle of the strip of pasta, leaving 4-5 cm between each heap. Spread the remaining parts of pasta with the egg.
3 Roll out a second strip of pasta and cover the bottom strip with it.
4 Start at one point and squeeze the pasta together at the spaces between the heaps of filling. Work out any air bubbles with your fingers.
5 Cut out the ravioli pieces by placing a large enough cookie cutter over each heap of filling. Squeeze the sides tightly with your fingers to seal well.
Play with colour
Colour the pasta with natural food dyes:
- Green: boil 300 g spinach (cut off white stems) quickly in bubbling boiling water. Drain and dip in ice-cold water. Press out all the water from the spinach and press dry with towel paper. Chop until it forms a puree. Leave out 2 of the eggs from the basic recipe and add the spinach puree. Add more flour if it is too soft and sticky.
- Purple: Cook 1 medium beetroot until soft. Process it until it forms a puree. Leave 2 eggs from the basic recipe and add the beetroot puree. Add more flour if it is too soft and sticky.