1 mix of Tipo "00" Pasta Dough (See our classic pasta dough recipe for reference)
Roll dough through a pasta machine or by hand with a rolling pin into thin sheets. Cut to desired size and shape.
Farfalle (Bow Ties)
Roll dough into sheets as for lasagne; use a fluted pastry wheel or sharp knife to cut into 2.5 x 5cm rectangles. Pinch together rectangles in the centre of the long side to create bow tie shapes.
Roll dough into sheets as for lasagne; cut into thin, 3mm strips for linguine or thicker, 12mm strips for fettucine.
Roll dough into sheets as for lasagne; place teaspoonfuls of desired filling onto pasta sheet 2-3cm apart, lay a second sheet over the top and press firmly around the filling to remove any air. Use a fluted pastry wheel or sharp knife to cut around each ravioli.