Fresh pasta dough (ravioli)

Ingredients

The following dough is used for the ravioli and rotolo recipes. It may be cut to any thickness for flat long pasta. Makes about 500gm

• 225 gm (1 1/2 cups) plain flour
• 80 gm (1/2 cup) coarse semolina
• 2 eggs

Method

1. Pulse flour and semolina in a food processor until combined. With motor running, add eggs, then gradually add some iced water and process until mixture just comes together. Remove dough and knead until smooth. Wrap in plastic wrap and store for up to 3 hours.
2. Divide dough into 4, then, using a pasta machine with rollers at widest setting, working with one piece at a time, feed dough through the rollers. Fold dough in half lengthways, feed through rollers again, repeating until smooth, reducing settings notch by notch, feeding and rolling until dough is translucent and 1mm thick. Use pasta immediately.