A Basic Recipe For Fresh Egg Pasta Dough

This was a prerequisite to making the egg ravioli.  I again made a half size recipe, since we didn't need to be eating an entire dozen eggs.  I used semolina flour, since that's what I could get my hands on (and I always thought that's what pasta flour was, since that's what it says on the outside of the box).  I started it in the food processor, and it came together in a big lump rather quickly.  I then put it onto my floured board (lots of flour -- it was really sticky) and attempted to knead.  Which wasn't so easy, being your typical knowledge worker with various carpal tunnel/repetitive stress issues in the wrists.  I gave it my best shot, and came up with the lump shown above.  I tossed it in the fridge as instructed, and waited.  This whole process was rather quick.