Summary: This pasta dough is easy to work with and delicious. I adapted this recipe from one I found on epicurious so that it would include whole wheat flour.
- 1 cup "00" flour
- ¼ cup whole wheat pastry flour
- 2 large egg yolks
- ½ teaspoon salt
- 1½ tablespoon extra-virgin olive oil
- ¼ cup water
Combine all ingredients in a food processor, and blend until it starts to come together in a ball. Turn out onto a lightly floured surface and knead ~6 minutes incorporating only as much flour as necessary; this dough should not be sticky.
Shape into a ball, wrap tightly in plastic wrap and let sit at room temp for 1 hour.
Roll out with a pasta machine. I went to 8 for ravioli dough.
My rating 5 stars: ★★★★★ 1 review(s)
Recipe adapted by Em-i-lis