FRESH PASTA DOUGH
This recipe is an accompaniment for Mushroom Tortellini in Mushroom Broth.
Active time: 15 min Start to finish: 1 1/4 hr
2 cups cake flour (not self-rising)
1/2 cup all-purpose flour plus additional for kneading
1 teaspoon salt
4 large egg yolks
3 tablespoons extra-virgin olive oil
1/2 cup water
Blend all 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:
� Pasta dough, though best used immediately, can be made (but not rolled out) 1 day ahead and chilled, wrapped in plastic wrap.
Makes 1 lb dough.