Makes about 8 dozen 1½-inch ravioli
This recipe is from Mike and Carlene Pardina of Oakdale.
3 cups flour
¾ teaspoon salt
3 tablespoons oil
Mix 3 cups flour with ¾ teaspoon salt. Make a well or hollow in center of mixture.
Add 3 eggs and 3 tablespoons of oil. Mix (or use a mixer with a dough hook).
Add one tablespoon of water at a time until crumbly ball forms. Work for 10 minutes using mixer.
Rest in cloth-covered bowl for 10 minutes.