This basic home-made pasta dough (Pasta Fatta in Casa) is inexpensive and suitable for a wide range of purposes. As it is easy to handle and dries quickly, it is particularly suitable for ravioli.
Sift the flour and put it into the processor. Add the eggs and process until it just starts to form into a ball.
Shake a little flour on a work surface and knead the ball of dough by hand for 5 minutes or so until it is smooth and elastic, adding a little more flour if it sticks. Try kneading it 100 times - experience shows this takes 8 minutes and is very good exercise for the pectorals.
Wrap the dough in cling film and leave it to rest in a cool place for at least 1 hour or up to 3, but no longer.
© 1993 Alastair Little and Richard Whittington estate. All rights reserved.