DELICATE DOUGH FOR RAVIOLI & TORTELONI

By BobD

Ingredients

• FOR 24 RAVIOLI
• 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

Details

Servings 24
Adapted from gourmet.com

Preparation

Step 1

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.