What we used for the filling:
1/3 cup ricotta
1/3 cup shredded mozzarella
1/4 cup grated Parmesan
3 tbs. dried oregano (fresh, if you have it)
2 tbs. dried basil (ditto)
1 tbs. salt
1 tbs. black pepper
Stir together and set aside. Play with the filling, adding other cheeses, herbs, or seasonings.
Joe's pasta ingredient list is simple:
3/4 cup semolina
1/4 cup all-purpose flour
1 tbs olive oil
1 tbs water (more, if needed)
He whizzes them all together in a food processor (knead by hand if you don't have one) just until the dough comes together in a ball. The dough shouldn't be sticky, and if the sides are frayed when you're cranking it out, your dough is probably too dry. He then divides the dough in half and flattens each half into a rectangle.
Then he folds the dough in thirds like a letter, as pictured, and runs it through the pasta machine. (Why he prefers a hand crank instead of a stand mixer attachment, I don't know.) Run the dough through the crank starting on setting 1, and each time gradually work your way up to setting 7.
The dough will be thin like this.
My rolling mat is great because it has a grid and measurements in inches and centimeters. Cut your dough (my pastry cutter makes these pretty scalloped edges) into long strips. Throw some flour under the strips to keep them from sticking to your mat.
Scoop 1/2 tsp of filling in the center of each square (mine were about 2 square inches each), taking care not to overfill them. Lay another strip on top.
Using a wooden bamoo skewer, go between the lumps of filling, and press down and roll around to push out the air and seal the pasta.
Do the same at the top and bottom, pressing down and rolling in toward the filling and back out to the edge.
Boil them for 3 to 4 minutes, and fish them out with a strainer. They'll float to the top. Happy eatins'!