Ingredients:
300 g/10.5 oz “00” flour (see note), or strong white flour
3 eggs
pinch of salt
“00” flour
Flour is graded in Italy according to its coarseness, which designates its ideal use. It is marked “00”(very white and fine) to “04” (close to whole meal). Type “00” flour has a finer grain than commercial plain flours, resulting in light and airy bread and soft and delicate pasta.
Combine the flour, eggs and salt in a food processor until the mixture forms a dough. Wrap in cling film and leave to rest for 30 minutes in the refrigerator. When ready to roll the pasta, remove from the refrigerator and bring up to room temperature.
WORKING WITH FRESH PASTA
Always allow pasta dough to come up to room temperature before rolling. It allows the gluten to relax which makes the dough much more flexible and easier to work with. Always keep the dough that you are not immediately working with, covered with a damp cloth to prevent it from drying out.
See Spinach and ricotta cheese ravioli for the method of rolling the pasta and making ravioli.