then 10 large eggs for kilo of flour, no oil or salt (not and a salad) and a vigorous mixed, an hour's rest and we are ready to make ravioli.
Today I chose to stuff them with a filling of the tail vaccinara , 4 hours of cooking it took to prepare it, then eggs, pepper and parmesan filling is ready.
The dough is silky smooth and soft to the right place, the thin sheets do not require water or egg to seal them, remove all the air and cutting with the wheel, you're done.
What do you say, that for a long time ago, the chef is sufficiently user-friendly package of ravioli, but it is here that falls your ass so far at least around here are still not able to find a restaurant that proposes a homemade ravioli, at worst bought the Metro, or some lucky chance in a pasta factory.
far as I'm concerned I have chosen the way home certainly more expensive and time consuming but definitely more satisfying to the palate.
Francesco Airoldi
