Making pasta from scratch is easy and well worth the effort! I use 100 grams of 00 flour, to 20 grams of semolina flour, to one organic fresh egg. If you want to make more, than multiply all ingredients proportionally, for this recipe I used e.g. 300 grams 00 Flour, 60 grams semolina flour, x3 eggs. I also add a little splash of white wine, dash of water, dribble of virgin olive oil and a pinch of salt.
I have always had a love affair with fresh ravioli. It’s possible that on an unconscious level, it reminds me of an Italian equivalent of cantonese dumplings. Having grown up in Hong Kong where there is an abundance of steamed and grilled varieties, these are home foods that are close to my heart.