Name: Pasta Dough
Cook time: 15 min
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

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 notes

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