First I needed pasta dough. I've made pasta dough before but this recipe is the best one I've used: Classic Fresh Egg Pasta from Seriouseats.com.
If you've never made fresh pasta before and you really suka stuff like pasta with carbonara or bolognese then seriously give it a try. It's quite easy and worth it.
|This is a ball of pasta DOH!|
Once it's about half an inch thick, I ran it through the pasta machine. Start at the '0' setting. I rolled it twice through at each setting (i.e. twice at '1', '2'...) until it became a thin sheet of pasta. I stopped at setting number '7'.
|Kecik je doh ni...|
|Tapi makin panjang..|
Keep in mind the sheet gets longer and thinner with each run through the machine. Hold onto it so it doesn't break or... er, fall to the floor. Kalau panjang sangat potong la dua dough tu.
|If you're not using the extra pasta, just roll it back up and keep it frozen|
Once dah potong bulat-bulat, I cracked an egg and eeeever so gently dropped an egg yolk onto the pasta. Once the egg yolk is on, sprinkle some salt and pepper on top.
But it worked, of course. The yolks weren't as runny as I wanted, but the taste was superb, especially with a drizzling of brown butter and some shavings of grana padano cheese.
Btw, you can make any ravioli you like. Just change up the fillings je.