I am a big fan of freshly made pasta especially when you are making hand made raviolis. But be warned, you have to work with the recipe as there are so many variables from the humidity to the altitude of your kitchen. You might have to add extra egg yokes to ensure it binds so it becomes smooth and elastic.
- 3 cups of all purpose flour
- 1 teaspoon of kosher salt
- 2 extra large eggs, whisked together
- 7-8 tablespoons of fresh thyme leaves, finely chopped
- 1-2 tablespoons olive oil
- 8-9 yokes from extra large eggs at room temperature (add one at a time until the dough forms)
- In the bowl of a mixer fitted with a dough hook, add the flour, salt, 2 whisked eggs, thyme, 1 tablespoon of the oil, 6 of the yokes and begin to mix on medium
- This is when you have to eyeball to see if it is binding, and make the judgement if you need more eggs and the remaining oil, this should take 5-6 minutes in total. Wrap it in plastic and let rest at room tempertature
- Now you have dough ready for just about anything
- Cut the dough 1/2 inch shorter than the length of the roller, put through at the thickest setting and then word down to what you want for whatever pasta or sheet you are making.