Ravioli Paste

• 350 g/12 oz strong plain flour
• Pinch of salt

Sieve together the flour and the salt. Knead in the egg and the oil, then add sufficient water to make a dough without it being too sticky or too dry. Mix in well to make a smooth paste.

Cover with a damp cloth and leave to rest in a refrigerator for at least 2 hours before using.