Basic Dough for Italian Pasta by Lou (Basic Dough)

Storing the fresh pasta we have made for later

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1. It can be stored for 3 days in the fridge: If we want to store it in the fridge, first let the pasta dry in the air for at least 2 hours. It's important to ensure it is completely dry to prevent it from spoiling quickly.
2. Then, once we are sure it's dry, we can store it in an airtight bag or container. This will help maintain its freshness and prevent it from absorbing odors from the fridge.
3. It can be frozen: Once we are sure it's dry, we can put it in the freezer for up to 3 months. After making it, let it dry for a minimum of 2 hours, then roll it into nests. Once dry, wrap each nest in plastic wrap and place them in the freezer. Note: We should not add any oil to the boiling water of Italian pasta because, otherwise, it becomes greasy, and the sauce does not adhere well.
4. If we want to make ravioli, once we have the thin sheets, we will place one sheet on a floured surface and brush the surface with beaten egg yolk. This will help seal the ravioli properly.
5. Arrange small mounds of the chosen filling, leaving a distance of about 3 cm from the edges and sufficient space between each mound of filling, which could be about 5 cm, to ensure good separation.
6. Cover the sheet with another thin sheet and carefully press the exterior of the future ravioli with a fork to seal them properly and prevent them from coming apart during cooking.
7. Finally, cut the ravioli with a knife, preferably serrated, to separate them. Ensure the cuts are clean to prevent the filling from spilling out.
8. Boil the fresh pasta in plenty of water with a pinch of salt for 3 minutes. After 3 minutes, you can stop the cooking process by adding a splash of cold water to the pot to immediately halt the cooking and prevent the pasta from overcooking.