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The Perfect Pasta

Chef Fabio Viviani


Quick and easy

Quick and easy

Quick and easy
try this

Cook Time:

10 minutes


4 servings


4  eggs (one per serving)

1  Tbsp.  extra virgin olive oil

1  large  pinch salt

1  large  pinch fresh cracked pepper

1  c.  all-purpose flour


Add 4 eggs, the olive oil, salt and pepper to a food processor with the blade attachment in it and pulse a few times to combine.

Add 1/2 c. flour to the processor and pulse until well mixed, test for the stickiness of the pasta. Gradually keep adding flour (about 1/4 c. more) to the processor and pulse until well mixed and the pasta is no longer sticky. You should start to see a small dough ball form in the processor. Remove dough and form into a ball.

Using a pasta machine, roll out the dough to flat sheets, dusting with flour to help flatten and use as desired.

To make a quick-filled pasta: dollop 1 Tbsp. of ricotta per ravioli on a sheet of pasta. Brush the edges of pasta sheet with water, fold sheet over the ricotta and seal. Cut a circle around each dollop using the rim of a glass. Shape the ravioli around your finger and boil in water for 2 minutes. Melt sage leaves in butter for the sauce. Add salt and pepper. Garnish with lemon zest.
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Chef Fabio Viviani

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