Pasta Dough for Ravioli
Adapted from Thomas Keller’s “The French Laundry” One times the recipe makes about 15 - 2 ½ inch Ravioli 1 ¾ cups (8 oz) all-purpose flour 6 large egg yolks, room temperature 1 large egg,...
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Cooking tools:
- Pasta machine
- Cookie cutter
- Pasta cutter
- Bench scraper
- Pastry brush
- Mixing bowl
- Plastic wrap
- Baking pan
- Chef's knife
- Measuring cup
- Measuring spoon
Ingredients
- 1 ¾ cups (8 oz) all-purpose flour
- 6 large egg yolks, room temperature
- 1 large egg, room temperature
- ½ teaspoon kosher salt
- 1 ½ teaspoons olive oil
- 1 tablespoon milk
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