Does ravioli pasta dough have to be different than the standard
recipe? I've recently bought an Imperia pasta machine and have made
delicious fettucinne using just 00 flour, eggs and a dash of olive-
oil. Perfection, with no water at all in the recipe.
Now I've bought on Ebay a Raviolamp Ravioli Classici Italian pasta
mould, and on the box it gives a totally different recipe -- for 6
people, use 3 eggs, 4 cups sifted flowers (sic), a quarter cup of
water and 2 tablespoons olive oil.
Does this recipe cater to the longer cooking time needed? The
instructions suggest 8 to 10 minutes in boiling water compared to the
three minutes I give my fettuccine. I'd like to benefit from your
experience before I try!