Fresh egg pasta
grandmother recipe
flour 120 gr/ 0.265 pound-lb
durum wheat semolina 40 gr/0.088pound-lb
eggs 2
mix semolina flour and eggs until you obtain a very hard dough.
Let it rest for about 10 minutes in plastic film.make sureit is closed tightly.
At this point the the dought is ready to make pasta.Filling for tortellini and ravioli
ricotta cheese
lemon zest
salt
pepper
extavirgin olive oil
pamisan cheese
tortellini
roll uot the doght on the table until yuo obtain a very thin sheet.cut into squares of approximately 10 cm/3,9 in place a tesapoon of filling in the centerand wet the two sides with water,formig a tiangle.push in the cente forming two tails .wet one tail with water and overlap the other.
Ravioli
roll uot the doght on the table until yuo obtain a very thin sheet.make a sigle rectangular shape and place teaspon of ricotta strtin from one side with a distance of about 3 cm/ 1 in.fold the sheet of pasta in two ,wettig the sides a between the ricotta with water .
Cut with a patry cutter and you will get the ravioli.
Pappardelle
roll uot the doght on the table until yuo obtain a very thin sheet.
Make a long strip and fold and cut every3 cm/ 1 in