Fresh Pasta is so easy
2 cup of flour, 2 egg, and a bit of cold water start with a soup spoon and adjust some flour absorb more then other as I am using here a 00 I add 1/8 of a cup of water,
as I use an infuse 00 tomatoes flour I was surprise to see chunk of sundry tomatoes I pass to a sieve and ground it find into my food processor add to my preparation let it spin with a regular beater not the dough hook, till it crumble in pieces
Then I go manual to work the gluten, let rest for 30 Min. at least
Then I need to make some ricotta to go with my pasta, 2 liter of whole milk, a cup of whipping cream the juice of one medium size lemon. In a non reactive pot add milk and cream, bring to a slow rolling boil then add the lemon juice stir for 30 Sec and reduce the heat
Filter to large sieve with cheese cloth
let drain it well, you could add seasoning as a pesto then you could
Rolling the dough
Stuffing made with fresh ricotta blend with black kalamata olive