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I learned from my nonna as well, and she's being working in a restaurant making pasta her whole life, poor woman..
Salt could be added to the dough I guess, but then remember not to add it to the water, which I just find easier as I know how much salt to put in a given amount of water regardless of the pasta I'll boil in it.
I can't see the point of oil tho.. I'll have to try
giofox-
there was no water at all, the only liquid was from the eggs and olive oil, it's difficult to tell from a tv show, but the dough looked good, was elastic and thin, made for good ravioli and appreciative (for the camera?) noises when the final dish was served. it was on this episode
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Depends from region to region, depnds on the quality of the flour available. But with things becoming more homogenised, no idea how much that has changed.
I was taught to add some fat to the mix either oil or animal fat.
rive_gauche
lynx
^interesting, on nigel slater he was watching a Nona making her pasta; she used a good tbs of salt to
[1 kg]more like 500g flour and 4 eggs with a good 4 tbs of olive oil. Her ravioli looked good...