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1
Prepare the pasta dough according to the recipe and roll out to the thinnest setting on a pasta-rolling machine.
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2
Set aside.
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3
In a Dutch oven, heat the olive oil over high heat, and add the onion.
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4
Cook for a few minutes, until it is softened and golden brown, then add the sausage and beef.
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5
Season with salt and pepper and cook until the meat begins to brown.
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6
Stir in the crushed tomatoes and their juices, as well as the hot pepper.
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7
Cook over medium heat for 15 minutes, stirring to meld the flavors and make sure the meat is cooked all the way through.
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8
Divide the sauce into 2 equal portions and place in separate bowls.
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9
Into 1 portion, add the eggs and cheese and stir to make a homogenous mixture.
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10
Allow this portion of the mixture to cool completely.
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11
Transfer the nonegg portion of the mixture to a saute pan.
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12
Cut the pasta sheets into 4-inch squares and place a heaping teaspoon of the mixture with egg and cheese added in the center of each square.
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13
Fold each square over on itself to form a rectangle, and seal the edges with finger pressure.
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14
Bring 6 quarts of water to a boil in a large pot over high heat, and add 2 tablespoons salt.
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15
Cook the packets in the boiling water for 4 minutes, then drain, and add to the saute pan with the ragu.
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16
Toss over high heat for 1 minute, then serve, divided evenly among 6 warmed pasta bowls, topped with grated cheese.
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17
Basic Pasta Dough:
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18
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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19
Make a well in the middle of the flour and add the eggs and the olive oil.
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20
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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21
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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22
The dough will come together when half of the flour is incorporated.
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23
Start kneading the dough with both hands, using the palms of your hands.
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24
Once you have a cohesive mass, remove the dough from the board, and scrape up and discard any leftover bits.
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25
Lightly re-flour the board and continue kneading for 6 more minutes.
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26
The dough should be elastic and a little sticky.
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27
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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28
Roll the pasta out on a pasta-rolling machine to the desired thickness.
