Ingredients for about 30 ravioli, edge length 6 cm

• 300 g pasta flour type 00

• 4-5 large eggs

Whether the dough is used for ravioli or tagliatelle, the production process is always the same:

1 Sift the flour onto a heap or into a large bowl and make a well in it. Then crack in the whole eggs. Using your fingers or a fork, whisk the flour with the eggs until a dough forms. Knead vigorously for 10 minutes.

2 Wrap the dough in cling film and refrigerate for at least 30 minutes to relax it and make it ready for the pasta machine.

3. cut the dough into smaller pieces and roll through the rollers of the pasta machine. Always lightly flour the dough so that the strips do not stick together and roll out to the second thinnest level..

4 Spread the filling evenly over one pasta sheet, leaving enough space between them, then moisten it a little all round with a finger dipped in water. Place the second sheet over the first sheet and press down firmly around the filling. Make sure that no air is visible between the strips..

5 Cut out the desired shapes using a ravioli cutter or pastry wheel. Sprinkle the ravioli with a little Semolina and place them next to each other so that they don't stick together.

Tip: The number of eggs can be varied, even with additional egg yolks. This makes the batter richer.