Fresh Egg Pasta Dough for Ravioli

Step 1

Mix the flour together in a bowl then tip it out onto your bench. Create a well in the center of the flour mound. (I use the bottom of a bowl to do this.)

Step 2

Tip the eggs into the well and start to whisk them with a fork, breaking up the yolks and gradually incorporating the flour from around the sides into the middle. Keep doing this until the mixture in the middle is thick enough that it won’t escape or run out – a scrambled egg consistency! Then go in with a bench scraper and start to fold it all together, cutting the egg mixture into the flour like you are cutting butter into flour when making pastry. When you have an even, shaggy mixture, bring it all together into a mound with your hands.

Step 3

Knead the mixture for a few minutes until it comes together into a workable ball. It will – don’t fear! It may feel a little sticky but resist the urge to add flour.

Step 4

Wrap in cling film and rest for 10 minutes.

Step 5

After 10 minutes knead for a further 8 or so minutes until you have a smooth dough.

Step 6

Wrap in plastic wrap and rest for at least 30 minutes but preferably an hour or longer.

Step 7

Pasta dough can be left out, covered, at room temperature for up to 2 hours, or in the fridge for up to 24 hours. Before rolling out, make sure the dough comes back up to room temperature.