Base Dough:

• “00” flour: 200 g
• Eggs: 2 (medium)
• Salt: 7 g

Part A – Tagliatelle: Butter & Parmigiano

Step by Step – Like the Pasta Class Experience

1. Preparing the Dough: Create a “flour well” (fontana) on the table. Place the eggs in the center and incorporate them gradually. Add salt and knead until the dough is smooth and elastic.
2. Resting: Wrap the dough and let it rest for 20–30 minutes to relax the gluten.
3. Dividing: Divide the dough into two equal parts: one for Tagliatelle and one for Ravioli.
4. Rolling & Cutting: Roll out a thin sheet of pasta and cut it into regular strips to create your tagliatelle.
5. Cooking & Dressing: Boil for 2–3 minutes. Toss in melted butter and plenty of Parmigiano Reggiano.

Part B – Ricotta Ravioli

With Light Tomato & Cherry Tomato Sauce

1. The Sheet: Roll the second half of the dough into a thin, uniform sheet.
2. The Filling (Key Step): Place approximately 15 g of ricotta for each raviolo in the center. Fold the pasta over and seal carefully, making sure to remove all air bubbles.
3. Cutting: Shape the ravioli using a pasta wheel or a mold. Double-check that the edges are perfectly sealed.
4. Cooking & Dressing: Boil for 3–4 minutes. Serve with a light sauce made of fresh cherry tomatoes, extra virgin olive oil, and basil.

Final Tasting 🍝 Tagliatelle with butter and Parmigiano + Ricotta Ravioli with cherry tomatoes. One dough, two different masterpieces.

Enjoy your meal! / Buon appetito!