HAND-MADE PASTA (FIRST COURSE)Ingredients for 4 people: 300g flour and 3 eggs (1 egg for every 100g of flour). A pinch of salt. Pour the flour out onto a flat service or into a bowl. Make a hole in the center of the mound and break an egg into it. Add salt. Beat the egg with a fork and begin to mix it into the flour.Knead the dough for about 10 minutes. If its too soft or sticky add some flour. Alternatively, if iteuros too hard, add a bit of warm water. Form a ball and sprinkle it with flour. Cover with a cloth and let it rest for about 10 minutesSpread the dough out onto your surface, which should be lightly sprinkled with flour. Use a rolling pin and start by rolling the dough out from the center, until it is the ideal thickness (the thinner the better!). Or, pass it through the pasta machine.Cut the dough into the desired shape. TO MAKE RAVIOLI:Cut the dough immediately into shapes without letting it dry. Prepare the filling according to the recipe (with vegetables, meat, etc...). Roll out the pasta until it is less than .2cm thick, keeping in mind that in this case the dough must be extremely thin for the dish to come out well. Cut the dough into equal rectanglar sheets. Flour your surface, place down a sheet, and use a small spoon to place the filling on the dough at equal distances.Moisten the dough around the filling with a wet finger or a pastry brushCover it with a second sheet of dough and press down so that the two sheets stick together around each mound of filling. Separate the raviolis with a pastry wheel or sharp knife. Arrange them on a lightly floured plate, being careful not to place them on top of one another. Let them dry for at least 2 hours before cooking.