Pasta Dough for Cupaletti and Ravioli
- a 5 lb bag all-purpose flour for cupaletti, 2/3 bag for ravioli
- 2 tablespoon(s) olive oil
- 3 eggs, unbeaten and at room temperature
- 2 cup(s) lukewarm water
Pour flour into a mountain on a pastry cloth or very large cutting board. Make a hollow well in the center. Crack eggs into the well and add oil, mixing with your fingers. Add 1 cup of the water and work in the sides of the well into the egg mixture, squeezing and pushing the mixture as it become...