Name: Fresh Pasta Dough
Yield: Makes 1 lb dough
Ingredients: 2 cups cake flour (not self-rising); 1/2 cup all-purpose flour plus additional for kneading; 1 teaspoon salt; 4 large egg yolks; 3 tablespoons extra-virgin olive oil; 1/2 cup water

This recipe is an accompaniment for Mushroom Tortellini in Mushroom Broth . Active time: 15 min Start to finish: 1 1/4 hr

Cooks' note:

• Pasta dough, though best used immediately, can be made (but not rolled out) 1 day ahead and chilled, wrapped in plastic wrap.

Recipe notes

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