This recipe makes roughly 60 regular size ravioli.

1. Sift 500gr of caputo “00” flour into your kitchenaid mixing bowl.
2. Add a.genco fine sea salt.
3. Crack eggs into a small bowl, one at a time. this will insure all eggs are good and that no egg shells fall into the flour mixture. once each egg is broken and checked, then place in bigger bowl. when all 5 eggs are in the bowl, whisk them so that they are all mixed together well. then add to the flour mix in your kitchenaid mixing bowl.
4. Add your partanna extra virgin olive oil to the flour mix in your kitchenaid mixing bowl.
5. Attach your flat paddle to your kitchenaid mixture and mix all ingredients on the lowest setting for a few minutes. if after a few minutes of mixing the mixture seems too dry, add about a tablespoon of water at a time, until the mixture comes together.
6. Now that your mixture is well mixed and together. check that your dough mixture is not sticky or super crumbly. it should be in between. at this time, change your paddle for your dough hook and knead your dough for 5 – 10 minutes on number 2 speed.
7. Your dough should come together and the sides of the bowl should be clean.
8. If you find your dough is a bit sticky, dust in some flour until it is well incorporated into the dough and you are left with a dry but moist soft dough with the walls of the mixing bowl clean.
9. If you find that your dough is still a bit dry, continue adding a tablespoon of water until it is well incorporated into the dough and you are left with a dry but moist soft dough.
10. Remove the dough from your mixing bowl and lay it onto a well floured work surface.
11. Make sure that the dough is malleable, soft and dry but moist. try to knead the dough by hand for a few moments. it should not be difficult. if it feels rubbery, you may need to add more water.
12. If your dough is correct, you should be able to make a nice clean ball of dough.
13. For storage, you may want to rub the outer surface of the dough with some olive oil, but should not be necessary.
14. Once you have made a nice dough ball. wrap in plastic film and allow to rest in the refrigerator for at least 30 minutes.
15. After the dough has rested. it should now be ready to roll into pasta sheets. you can cut the ball in to four equal portions. wrap 3 of the 4 smaller dough balls back in the plastic film and place back into the refrigerator to keep chilled.
16. Dust your work surface with a light dusting of flour. make the round ball into more of a rectangular flat shape. you can do this with our hands. dust both side of the flat rectangular dough with flour.
17. Set your kitchenaid pasta roller to dial 1. start rolling out your pasta dough.
18. I would go through each dial at least 3 times before going to the next dial.
19. For ravioli, i choose to stop on dial 6 for thickness.
20. For other pasta cust like spaghetti, i would go to number 7 if not the lowest setting number 8.