Makesenough dough for 24 ravioli or cappellacci
- Active time:15 min
- Start to finish:1 1/4 hr
April 2008
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.
-
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
-
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.
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.
