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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
rive_gauche-
I would expect the oil to make it smoother and more elastic indeed, which is why I don't see the point in it, it's not like a pizza that you need to stretch, at most you need to flatten it.
The proportions I gave were 1egg/100g, these are 1egg/250g, you definitely need more liquid there. (Squid ink, pureed spinach, tomato concentrate, oil, etc..)
Can't open the link now, but with that ratio I'd expect the dough to be pale rather than egg-yellow.
giofox
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