|My hands after dying the dough|
I settled on a basic recipe - Flour, salt and Eggs. Mix the salt with the flour. Form the flour and salt into a mound with a well in the middle. Beat the eggs and Add to the centre. Slowly work in the flower into the centre making sure the mixture is smooth. If a hole is formed in the wall of the flour move the flour to seal it up . I needed and needed the flour and then work it through the pasta roller. I would take about 1/4 of the dough - on the widest setting and roll it out, fold it back in thirds and then roll it back through again kind of laminating the dough. This worked the dough and made it really smooth.
|After washing for 20 minutes....|
Now given that this was getting later into the evening things could have gone better but over all i was really happy with the results. The willing victim of my experiment said it was by far my best creation - both taste wise and in technical skill.
I am just going to say - next time I have everything ready to go I'll try and remember before cracking the egg into the first mound of cheese that it is egg YOLK ravioli so I don't have to scramble to dumb the egg whites somewhere.