Fresh pasta is incredibly satisfying to make and far easier than you may think
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Making fresh tagliatelle or lasagne
For tagliatelle, use the cutter on your pasta machine or cut strips using a sharp knife. To make lasagne sheets, cut the pasta into sheets about 12 x 18cm. Leave covered with a tea towel until ready to use so it doesn’t dry out.
Shaping your ravioli
Stamp circles with a round cutter but instead of sandwiching two together, try folding circles in half to make half-moon ravioli. If you’re short of cutters, just use a knife. Heap small teaspoonfuls of filling down a narrow length of pasta, then dampen the edges. Lay a second sheet of pasta on top and seal around the mounds of filling – try to expel as much air as you can – then trim edges and cut ravioli into squares.