Hey!
I “just” started to make pasta! I had a “Remy Olivier” pasta machine that I received as a gift (its a stokes brand name) and it broke on the second try. I bought a lagostina that I paid a bit more (the remy olivier was about 36$, the lagostina 60… most regular pasta machines were between 40 and 60).
Its wayyy easier than I thought. My god if I just knew I’d have a started earlier. No need for ravioli accessories I just use a melon baller to portion the fillings.
A couple of videos that helped me:
I use Gennaro’s 150g of 00 flour, 50g of semolina and 2 whole eggs approach. Unlike him, I initially use 3/4 of the flour mix and I add more flour bit by bit until the dough is no longer sticky. Depending on humidity and eggs, the amount of flour the dough needs will vary. You know its ready when the dough springs back when poked with a finger. I let it rest 30 minutes at room temp after:
For the shapes, I also use Gennaro’s tips:
I initially used italian saussage, onions, ricotta and parmesan for my fillings and finished my ravioli in brown butter. Worked very well!
