Today I will tell you the most classic Italian recipe for pasta or ravioli. In truth, I do not really like to mess around with cooking dough – flour everywhere, sticky hands and the result is not always what you expect. But like everywhere else – the rule is triggered – to get into the question. And since we are talking about pasta, who, like Italians, can borrow all the information. So I turned to the proven source of Gennaro Contaldo, he is familiar with Jamie Oliver, trains chefs in his restaurants and is very versed in Italian cuisine. What could be better?