I’ve discovered one of the simplest ways to make pasta (specific ravioli) is make a mound of flour, and try to eye out what number of egg yolks you’ll need, thought you’ll be able to at all times add extra. Whisk the eggs in the course of the flour, slowly including extra flour into the center as you whisk. I additionally add a beneficiant serving to of olive oil (you’ll be able to add all through it helps loosen the dough and makes kneading simpler) and a pinch of kosher salt. Use a bench scraper to coagulate the entire parts and knead for 10 minutes till dough is comparatively easy. Then put in plastic wrap and canopy for 30 minutes.