just started makin fresh pasta a while back n wish i woulda sooner. doesnt take much time at all n taste way better n wit it just bein eggs n flour u usually have that on hand anyway just need a pasta roller to shape n roll out da dough  it really helps lol

u can knock out lasagna noodles, spaghetti, fettuccine, tortellini and what we bout to do raviolis. just made a batch of sauce so we need sumthin to put it on so heres what we need

for the pasta dough

2.c all purpose flour

3 large eggs

for meat filling

1/2 pound italian sausage

2 cloves garlic

1/2 .ts nutmeg

1/4 .ts salt

1 large egg

1/2 .c fresh shredded parmesan

for cheese filling

3 .c whole milk riccotta cheese

1 large egg

2 cloves garlic

1/2 .c fresh parmesan

1.c shredded mozzarella cheese

1 .ts dried or fresh oregano

1/4 .ts salt

1 .ts dried or fresh basil

k.  well start wit da pasta dough find u a clean flat spot on da table n take the 2 cups of flour n pour it down n make a wide mouthed volcano lookin form. kinda like when u dam off your mashed potatoes to make a gravy pool

then drop in the 3 eggs

now just start slowly breakin da eggs wit a fork as u stir it outward circularly mixin bits of flour in at a time till its all pretty mixed n then get yo hands in there n knead it for a few min till its a play dough like ball. not to dry n not too sticky u can add a bit of water or more flour to adjust it either way but hold off til u kneaded for awhile cause it usually comes out rite unless u using small eggs or didnt measure yo flour rite lol oh n u can mix all this n a bowl. its just mo fun like dis lol

after u got yo dough ball wrap it up in plastic wrap or tupperware cause itll dry up on u n wont roll out very well. n let it rest for at least 30 min before gettin you pasta rollin on lol

now while my dough balls are restin well get on da fillins startin wit da meat. grab your sausage. uhhh. lol. just brown the italian sausage in a pan wit your minced garlic n when its cooked all da way let it rest on a paper towel to drain off sum grease

after its cooled n drained sum put da meat into a processor along wit da garlic egg cheese salt and nutmeg n process it till u got a pasty like consistancy.  bout a min or so

n try not to just eat da fillin by itself lol. sooo good tho. k. now for da cheese just combined all da ingredients into a bowl n stir em up n adjust da seasonin as u want it

n make sure u shreddin your own parm. it taste sooo much better  u goin thru da trouble of makin your own homemade pasta soooo lol

k now da fun part time to put em all 2gether  grab yo dough ball and pull off about a 1/3rd of it and flatten it out a bit on a very very lightly floured area 

 now set your pasta machine to the thickest setting and run da dough puck thru a few times on each setting til u get to the second to last setting. anymore than that n the dough will be to thin to hold da filling without bustin open

now if u got a ravioli former thingy. break it out n rub yo floury hands on it so da dough dont stick to it  cauz it will lol n get to assemblin

lay a sheet of pasta down over da top pressin down a bit all around da edges

then gentley press da egg shaped thingy all da way down till its flush to form da pockets. n if u get a break just grab u a piece of pasta n make a bandaid. it works lol

n now fill em up but not to much.  resist lol. i know its hard but they blow out

now lay down another blanket of pasta and using a rollin pin seal n smooth it off

n flip it over n slowly n carefully remove da whole sheet of raviolis from da ice cube tray thingy

using a pastry cutting wheel or a pizza cutter now just cut em free n save all scrap if pasta n mix it back into yo dough ball

n if u dont have a ravioli make then heres how ya do it. im sure youd of figured it out tho lol

each dough ball makes bout 36 to 40. n if u ready to cook em  drop em in sum salted boiling water wit a dab of olive oil for bout 4 min.  since they fresh they dont take long so dont over cook em  n if u eatin later u can freeze em 

n there they is. the best youll taste cauz they so much fresher than that frozen shit n if ya hit em wit. flour egg n panko u can deep fry or bake em too lol.  k. im done. bye