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1
Place 2 1/2 cups of the flour and the salt onto a flat surface.
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2
Make a well in the center of the flour, and add the eggs.
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3
Blend with the fingers, working the flour gradually into the eggs.
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4
Add up to 1/2 cup more flour to make a very stiff, kneadable dough.
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5
Add a small amount of water as necessary.
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6
Knead for about 10 minutes.
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7
Shape the dough into a ball.
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8
Wrap the dough in plastic wrap or wax paper, and chill for 30 minutes or longer.
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9
Remove the dough, and cut it in half.
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10
Lightly flour the work surface.
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11
Roll the dough out as thinly as possible into a rectangle or, preferably, put it through the flat rollers of a ravioli machine.
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12
If the machine is used, start rolling with the largest opening of the rollers, gradually decreasing the size of the opening.
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13
Fold the dough over itself and roll it out again into a very large thin rectangle.
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14
Or, preferably, fold the dough over itself and put it through the flat rollers of the ravioli machine.
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15
Put the dough through each setting about four or five times.
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16
Do not use the setting for the thinnest sheet of pasta.
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17
Use the next-to-the-last setting for the final pass-through.
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18
If you use the ravioli machine, turn the dough once it is folded before putting it through the rollers.
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19
Lightly flour the surface of the dough as you work.
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20
When the first half of the dough is rolled out and ready to fill, it should measure about 4 1/2 by 6 inches.
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21
When finished, arrange the sheet of dough on kitchen toweling until ready to fill.
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22
Repeat the rolling out with the second half of the dough.
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23
At this point you must assemble the tortelloni quickly to prevent the layers of dough from drying out.
