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This is the basic egg yolk pasta recipe that is a great starting point for ravioli. The egg yolks give the dough a rich flavor while the 00 flour allows the dough to be very elastic without breaking. See the variations at the bottom if you would like little more chew to the dough.
Ingredients:
1 cup plus 2 tbs tipo 00 flour (170g)
7 tbs durum/semolina flour or bread flour (55g)
9 egg yolks
1 tbs olive oil
3 tbs water
Directions:
On your work surface, mix the flours together and then make a well in the middle.
Add the egg yolks, olive oil & water then use a fork to mix the eggs till it is combined.
Slowly start folding the flour into the egg mixture till it is completely combined.
Once the dough has come together and is not sticky, work the dough for about 5 minutes. You may have to add a 1-2 tbs of flour to keep the dough from sticking to your fingers.
Cover with plastic wrap and let sit for 30 min.
You can make ahead and put in the fridge for up to 24 hours. Remove from fridge about 15 minutes before using.
Variations:
Fettuccine - To create a dough with more texture, do not add water and change the eggs to 3 whole eggs and 3 egg yolks and increase flour to 1.25 cups.
Notes:
Servings:
Linguini - 2 servings
Ravioli - 42-45 ravioli's
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