cauliflower & taleggio ravioli
PASTA DOUGH
Serves 4-6 to share
Prep time 1 hr (plus resting)
“Our pasta dough is a beautiful yellow due to the durum wheat semolina and rich egg yolks we use. It took a while to perfect,” says Davide Bonadiman of Al Dente.
570g fine semolina flour (see note), plus extra for dusting
220g eggs (about 4 eggs)
130g egg yolks (about 8 eggs)
1 Place all ingredients in a food processor with a pinch of salt and pulse until a rough dough forms. Turn onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Wrap in plastic wrap and rest in fridge for 1 hour. Makes 900g.
pasta to room temperature (it will take
