All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Fresh pasta (wet dough for ravioli and canneloni)


(4 servings)

130 g bread flour
70 g all-purpose flour
2 eggs
2 tsp olive oil
1-3 tsp water


Mix bread and all purpose flour.


Sift flour on board or in a large bowl.

Make a well in center of flour, put eggs and olive oil, and mix with a fork, incorporating flour near inner rim into eggs and oil.

When looking like a crumbly lump (still with lots of unincorporated flour), switch to dough scraper, and mix crumbly dough further with a cutting motion.

When dough becomes less powdery and seems very dry or it takes too long for the surface to regain a moist look, add 1-3 tsp water, and continue mixing.

When water is more or less incorporated and dough becomes moist, knead with hands, first by stretching apart dough with both hands against board.

When consistency becomes even, knead with lower part of your palm.

When smooth and supple, wrap in plastic and refrigerate for one to several hours (max. overnight).


Divide dough into two to four sections.

Work on one section at a time, and cover other sections with moistened well-wrung towel or plastic.

Roll out each section with pasta machine, starting with thickest sheet setting.

Repeat rolling through, and fold into two to three several times to get the smooth, even texture of sheet pasta.

Change thickness setting to the second thickest, roll through, and continue to desired thickness (thinnest for ravioli and cannelloni).

Repeat with remaining dough sections.

  • Adjust amount of water according to the dryness of crumbly dough (amount of eggs used).
  • This dough is pretty soft when forming ravioli and does not require egg water to seal after filling is added.
  • The pasta dries out quickly after being rolled out. Cover with dry towel as necessary. If making ravioli, form ravioli as each section is rolled out.

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