This recipe serves 2 to 4. Important note: Sacchetti will always cook unevenly. If you’re not a fan of some areas being a little more “al dente,” swap this shape for ravioli, mezzelune, triangoli, etc.For the pasta doughThis amount of dough will yield approximately 25 sacchetti. You’ll likely have some leftover filling, so feel free to make a larger batch of dough if desired.250 grams ‘00’ or all-purpose flour50 grams semolina or semola rimacinata flour*125 grams eggs (about 2 large eggs and 1 e