For this pasta dough, we used a mixture of cake and all-purpose flours. It's too delicate when you're making noodles, but it's great for filled, double-edged pastas like ravioli.
Cooks' note:
Dough can be made (but not rolled out) 1 day ahead and chilled, tightly wrapped in plastic wrap. Bring to room temperature before rolling out.
Recipe information
Total Time
1 1/4 hr
Yield
Makes enough dough for 24 ravioli or cappellacci
Ingredients
1 cup cake flour (not self-rising)
1/4 cup all-purpose flour
1/2 teaspoon salt
2 large egg yolks
1 1/2 tablespoons extra-virgin olive oil
1/4 cup water
Preparation
Blend together all dough ingredients in a food processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour.
