The dough should be paper-thin, about 1/8-inch thick. Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2-inches apart on half the sheet of pasta. read more
If you find that some ravioli are stuck to the mold, try rapping one edge against the table—any remaining pasta should come loose. At this point, you can place the ravioli on a sheet tray, wrap it in plastic and freeze it for later use. read more
Pasta recipe, 3½ to 4 cups AP flour, 4 large eggs, squirt of EVO, pinch of salt to hand knead 10 minutes. I m working on ravioli with the above and wanted your suggestions on how thick/thin the dial setting should be. read more