This is a basic pasta dough that you can cut into the desired shape: ravioli, lasagna sheets, maltagliati and many more! I reccomend you to use a 00 soft wheat flour mixed with durum wheat flour (semola) and free-range eggs.


  • 200g 00 soft wheat flour
  • 200g semola flour (durum wheat flour)
  • 4 large free-range eggs


prep 20′ rest 20′









Tip the flour on a work surface and make a hollow in the middle of the pile.
Put the eggs in the hollow and gently beat them with a fork, to blend the yolk and the white together. Meanwhile, start to incorporate the flour with your fingers, from the edges to the center of the hollow until you obtain a lumpy mass.
Pull everything together, then knead with both hands, rolling and squeezing for about 15 minutes.
If the dough is too dry, wet your hands with water and continue kneading until you obtain a solid and elastic dough.
Wrap the dough in clear film and leave to rest in the fridge for 20 minutes.
Get the dough out of the fridge, put a sprinkle of flour on the work surface and start rolling the dough out as thinly as possible using a rolling pin. While rolling, move it around so it doesn’t stick to the surface.
Make sure your sfoglia is elastic, thin and smooth.

You can cut pasta into the desired shape either by using a knife, a pasta mould or a pasta machine.
If you are making a stuffed pasta, use the dough immediately, before it gets too dry, otherwise it will not possible to close each parcel properly.


USING A ROLLING PIN: Divide the dough into 3 equal portions. Take one, flatten a bit and roll with the pin. Turn the dough 45 degrees and roll again. Keep rolling and turning in the same way, till the dough reaches a consistent 1mm thickness. With a pastry wheel or a knife, cut out rectangular sheets according to the shape and size of your baking dish. Transfer to a floured cloth and air dry for about 30 minutes.

USING A PASTA MACHINE: Break off a piece of dough the size of a fist then flatten a bit and roll with the pin. Push the dough through the widest setting on the pasta machine. Fold this in half and repeat for 3 times. Move to the next to the last setting (depending on how fine you want it to be) and pass through once. Cut the long strip in half. Pass the first half through the very last and thinnest setting. You’ll obtain a very long and thin sheet. Place on a floured cloth. Repeat with the remaining dough to obtain long sheets.
Cut out the sheets to fit your baking dish. Air dry for 30 minutes. You don’t need to blanch before baking.


Make a thin sfoglia (pasta sheet) as indicated above then roughly chop out medium sized pasta scraps.


Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet.
Drop about 1 to 1 1/2 teaspoonfuls of filling about 4 cm apart all along the dough. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough. Using your fingers, gently press dough between each dab of filling to seal it. Cut ravioli into squares with a zig-zag edged pastry cutter, or sharp knife. Allow ravioli to dry for one hour before cooking.