We use this dough to make all of our filled pasta shapes such as Fresh Ricotta and Egg Ravioli with Brown Butter (page 175) and Francobolli di Brasato al Pomodoro with Basil and Ricotta Salata al Forno (page 177).
Recipe information
Yield
makes 1 1/4 pounds
Ingredients
Preparation
Put the flour, eggs, and egg yolks in the bowl of a standing mixer fitted with the paddle attachment and mix on low speed until the dough comes together. Turn off the mixer, remove the paddle attachment, and replace it with the dough hook. Scrape down the sides of the bowl and beat the dough with the dough hook on medium speed until it forms a ball, about 5 minutes. Dust a flat work surface with flour. Turn the dough out onto the dusted surface and gently knead it for 20 to 25 minutes, until the ball begins to feel elastic and the surface of the dough feels smooth and silky. Wrap the dough in plastic wrap and refrigerate to rest for at least 45 minutes and up to overnight before sheeting it (any longer and the dough will discolor).
