4 cups all purpose flour
1/3 cup water
1 cup whole milk ricotta cheese
1/4 cup pecorino romano cheese, grated
1/4 cup parmesan cheese, grated
2 whole eggs
salt and pepper to taste
Add eggs, salt, and flour to a food processor. Pulse and add enough water so the dough comes off the side of the bowl. Continue to pulse until combined. Remove dough, knead for 3 minutes then let rest for 30 minutes covered in the refrigerator.
Add cheese to a bowl and season to taste. Then mix in eggs and refrigerate until needed.
2 sheets of pasta rolled to #2 on machine (preferably same size
egg wash (1 egg with 3 tbsp milk)
5 inch ring cutter or top of a glass
Add a tablespoon of the filling to the pasta sheets and separate 3 inches apart.
Brush egg wash around mixture and place one of the sheets over the second sheet with the filling. Cup your hands around the mixture to reduce air bubbles and cut with a ring cutter or glass.
Chef: Stephano Secchi – Ferrari’s Italian Villa