4 whole eggs
400 grams of flour
Knead the dough so that it does not stick to the hand. Medium hardness is sufficient. Divide the dough into as many pieces as you can open. Wrap it in cling film. Wait an hour. Roll out the dough as thin as ravioli and cut it. If you are not going to cook it right away, you can hang it to dry in a suitable place, or you can flour it and roll it and store it in the freezer in a freezer bag.