Ravioli pasta dough?

Anthony, where are you getting the 00 flour? I have been looking for some, but honestly don't know where to start.

Doreen >Does ravioli pasta dough have to be different than the standard

In our pasta maker we've used the same recipe for spaghetti, lasagne, ravioli and all the others. Depending on how you found the first batch you may or may not want to try another one. Our recipe calls for a certain number of eggs per weight of flour (I can't remember the ratio) and for this to be topped up with water to reach a certain liquid volume. The amount of water depends on the weight of the eggs. It's given consistently good pasta.

Thanks Viviane -- sounds as if I should give the recipe with some water a try. And sorry D and D -- my finding OO flour won't help you -- it was in the racks of my local supermarket -- but I live in the Blue Mountains of New South Wales, Australia! Cheers

In Calgary, it is widely available in Italian delicatessens/groceries. I would imagine that any major city near you would have one. HTH Graham

D and d Jordan wrote in news: snipped-for-privacy@mail.otherwhen.com:

Would you be willing to post your recipe?

The longer cooking time may have more to do with the filling than the pasta. I use the same recipe for my ravioli as my ordinary pasta and it is fine.

I use 4 eggs for 1lb flour. Depending on the weather, I might put in a tablespoon of Olive Oil or another egg if the eggs I have are a bit small.

Just a thought.