Making fresh pasta at home is actually easier than you think!
We love making creative fillings for pasta like this Pumpkin Sage Ravioli, Cheesy Spinach Stuffed Pasta Shells, Goat Cheese and Roasted Garlic Ravioli and Mushroom and Cheese Ravioli in a Rosemary Browned Butter Sauce.
- 2 cups durum semolina flour
- 1 cup all purpose flour
- 4 eggs
Mix the flours into a pile on a clean work surface and make a well with your fingers.
Add the eggs and whisk with a spoon until smooth, slowly incorporating the flours.
Once no longer runny, use your hands to knead into a smooth dough.
Wrap in plastic and refrigerate overnight.