Fresh Pasta For Agnolotti

1. 1

   In a large bowl, whisk together flour and salt. Mound flour mixture and form a well in the center. Add eggs to the well. Using a fork, gently break up yolks and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead in bowl until dough forms a complete mass. Transfer to a well-floured work surface and knead for 3 to 4 minutes more. Wrap dough tightly in plastic wrap and let rest until filling is ready.

2. 2

   Divide pasta dough into four pieces. Cover 3 pieces with plastic wrap. Flatten dough so that it will fit through the rollers of a hand-cranked pasta machine. Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine. Roll pasta through machine, decreasing the setting one notch at a time (do not fold or turn pasta), until pasta sheet is about 1/16 inch thick.

3. 3

   Lay pasta sheet on a lightly floured work surface with the long side facing you; cut sheet, lengthwise, in half. Starting from the left end of 1 piece dough, about 2 inches from short edge, put packed 1/2 teaspoon filling onto dough. Put more dots of filling onto dough, each about 1 inch apart; top with remaining 1/2 sheet dough. Using a pasta cutter, cut pasta crosswise between dots of filling. Gently press edges to seal (if using a deckled cutter, trim for decorative look). Transfer agnolotti to a lightly floured baking sheet. Repeat with remaining dough and filling. (The agnolotti can be prepared and frozen for up to 3 months. In batches of 15 to 20, cook agnolotti in water at a low boil until tender, about 3 minutes (frozen pasta may take another minute or two longer). Using a slotted spoon, transfer agnolotti to a large serving bowl. Add ragu and about 1/4 cup reserved cooking liquid to moisten, or more if desired. Gently toss to combine. Serve immediately

* Per serving · 4 servings · Values may vary.