Updated pasta recipe

For pasta:
1 1/4 cup ap flour
1/4 c. semolina flour
2 large eggs
1/2 tsp salt
2 tbsp water

to make in food processor: Blend flours, eggs, salt and water in processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 sec more to knead it. Transfer to a floured surface and let stand, covered with an inverted bowl. 1 hour to let the gluten relax and make rolling easier.

to make by hand: Mound flours on a work surface, preferably wooden, and make a well in center. Add eggs, salt, and water to the well. With a fork, gently beat eggs and water until combined. Gradually stir in enough four to form a paste, pulling in flour closet to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough, adding more water, drop by drop, if dough is too dry. Knead dough until smooth and elastic, 8- 10 minutes. Cover with an inverted bowl. 1 hour to let the gluten relax and make rolling easier.

Roll pasta and make ravioli: Cut pasta dough into 4 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted bowl. Set roller of pasta machine on widest setting.

Lightly dust 1 rectangle with flour and feed through rollers. (keep remaining rectangles under bowl. Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 times, folding it in half each time and feeding folded end through. Dust with flour if necessary to prevent sticking. Turn dial to next(narrower) setting and feed dough through rollers with out folding. Continue to feed dough hrough rollers ince and each setting, withou folding, until you reach narrowest setting. Dough will be a smooth sheet about 23 inches long and 4 inches wide.

Put sheet of dough in a floured work surface and drop 6 ( 1.5 tsp) mounds of filling 1.5 inches apart in a row down center of one half of sheet. BRush egg wash around each mound, forcing out air. (air pockets increase the chance that ravioli will break during cooking) Cut pasta (between mounds) with cutter into 3-inch rounds, LIne a shallow baking ban with a clean kitchen towel (not terry cloth) and dust towel with flour, then arrange ravioli in 1 layer in it. Make more ravioli with remaining dough 1 sheet at a time, and remaining filling, transferring ravioli to a lined pan.

Bring a 6-8 quart pot of salted water to a boil. Add ravioli, carefully stirring to separate, and adjusting the heat to keep at a gentle boil, cook until pasta is just tender, about 6 minutes. Transfer with a slotted spoon to a colander.