If you don’t have a pasta press, turn around & buy one right now. Using the pasta for anything (ravioli, manicotti, etc.) will be painful, if, for example, you think using a champagne bottle (rolling pin) instead of a pasta press will work in flattening that dough to 1/8″. Once you get it, here’s my recipe for Pretty Tasty Pasta Dough.
3 cups of flour
2 eggs (better make that 3)
1 tsp. olive oil
1/2 tsp. salt
3 T. water
Mix dry ingredients together. Mix wet ingredients together separately. Add wet ingredients to dry ingredients.
With the original recipe (2 eggs), I came to the realization my dough was REALLY REALLY DRY. (Not coming together) I added a tsp. of water at a time, but it wasn’t working out. Investigating online, I came across a gem to consider — 2 eggs per every 1.5 cups of flour.
Reading this, I decided to add another egg. My dough came together like a champ, but now it was too wet! So, again the old bread dough knowledge kicked in and flour was added, 1 tsp. at a time. Your dough SHOULD NOT BE STICKY! If its sticky, add more flour until it does not stick to anything.
Once your dough comes together and is not sticky, knead it. This will be a bit of a workout. Once you’ve kneaded as long as you can take (do at least 5 minutes), roll it into a ball and wrap it with plastic wrap. Let it rest in the fridge for an hour.
I made ravioli with mine and the pasta was too thick, and therefore uncooked where the two pieces of dough met. It also took me 2 hours from rolling out the dough to serving it for dinner. So please, learn from my story & only use a pasta press!