Making the Dough:

1. Place 300g of Caputo "00" Chef's Flour on a clean surface or cutting board. Shape it into a mound and create a well in the center. Leave a small amount of flour (about 50g) off to the side for later use.
2. Crack 3 eggs into the well and whisk them gently until combined.
3. Using a fork, gradually add flour from the sides of the well into the eggs. Be careful not to break the wall of flour; if you do, just continue mixing.
4. As the mixture becomes shaggy, start folding the messy dough onto itself. It may be difficult at first, but keep at it!
5. After about 2-3 minutes, the dough should come together. Begin kneading it with the base of your palms, turning it 90 degrees counterclockwise as you work.
6. If the dough is sticky, add some of the reserved flour. If it’s still shaggy, don’t add more flour. If its too dry, you can add water 1 Teaspoon at a time.
7. Continue kneading until the dough is smooth and elastic. (This may take 8-10 minutes.)
8. Once smooth, shape the dough into a ball, and cover it tightly with plastic wrap.
9. Let the dough rest for 30 minutes at room temperature before rolling out, or in the fridge for up to 3 days.

Rolling Out the Dough:

1. Split the dough ball in two, working with one half at a time. Re-cover the half you are not working with in plastic wrap to prevent drying out.
2. Shape the half into a rectangular disc.
3. Set your pasta machine on #1 and run the dough through. Repeat 2-3 times on each adjustment until you reach the thinnest setting, usually #8.
4. Place the rolled out sheet on a lightly floured surface and cover it with plastic wrap until you are ready to form and fill your ravioli.
5. When filling your ravioli, work with one sheet at a time, and be sure to leave 1 inch of space between each one.
6. Close your ravioli by placing a second sheet on top of your filling and use a knife, fork, or ravioli cutter for shaping.
7. Cook or Freeze: Once cut, cook the ravioli immediately or freeze them on parchment-lined trays or in ziplock bags for up to 3 months.

Notes:

• Remember, the amount of flour needed can vary based on your kitchen’s humidity.
• If you rest your dough in the refrigerator bring it back to room temperature before you roll it out.
• Add your own spin on the shapes! The options are truly endless :)