Prepare the pasta:
Sift the flour onto a work surface and make a well in the center. Break the eggs into the well and mix it with a FORK.
Draw in flour from the sides and continue to MIX until it is well-combined.
Sprinkle flour over the mixture and KNEAD it with your hands for 10 minutes until it is elastic but still firm. It may be necessary to add more flour to achieve this.
Shape the dough into a ball and COVER it with a kitchen towel and let it rest for 15 minutes.
Knead the dough again for 5-10 minutes until it is very smooth and pliable. Cover the dough and let rest for 20 minutes.
Combine the chopped herbs and ricotta cheese in a bowl. ADD the egg and salt and mix until well combined. Add the Parmesan cheese and mix well.
ROLL out the pasta very thinly.
This may be done with a PASTA MACHINE.
Spoon the filling into a piping bag or teaspoon. PIPE out in tablespoon-sized mounds of filling in rows along the pasta sheet.
FOLD the pasta sheet over the filling and press with your hand between the mounds.
CUT the pasta into squares with a pasta wheel. Cook the pasta in lightly-salted boiling water. Serve with butter and additional Parmesan cheese.
Notes: Many fresh herbs can be used as fillings. For example, mint, lemon balm, and basil.
Unbleached white flour 1 k
Salt generous pinch
Fresh chopped herbs 1 cup
50 % Parsley
50% Sage and marjoram
Grated parmesan cheese 300 g
Salt and freshly ground pepper to taste
Ricotta cheese 1 kg
Rolling pin or pasta machine