This recipe can be used for most any pasta. I just cut it into the shapes I need, such as ravioli pockets.
2 Eggs
1/2 teaspoon Salt
1 Cup Flour
Put flour in a large bowl and make a "well" in the middle of the flour. Break the eggs into the "well", add 1/2 teaspoon of Salt. Mix together. Knead until smooth and elastic. Roll out and cut into desired shape, Lay out on flour sack towel to air dry. Freeze into batches or use immediately.
2 Eggs
1/2 teaspoon Salt
1 Cup Flour
Put flour in a large bowl and make a "well" in the middle of the flour. Break the eggs into the "well", add 1/2 teaspoon of Salt. Mix together. Knead until smooth and elastic. Roll out and cut into desired shape, Lay out on flour sack towel to air dry. Freeze into batches or use immediately.