Pasta Dough (French Laundry)

From The French Laundry Cookbook by Thomas Keller
Yield: 40 ravioli

8oz flour
6 egg yolks
1 whole egg
1 tbsp milk
1 tbsp olive oil
  1. In a bowl, add the flour and make a well in the center.
  2. Add the egg yolks, egg, milk, and olive oil to the center of the well.
  3. Gently break up the eggs with your fingers.
  4. Begin turning the egg mixture in a circular motion, gradually pulling in flour from the sides of the well. Continue mixing until all the flour has been incorporated and a sticky paste has formed.
  5. Remove dough from bowl and knead on a lightly floured surface until dough is smooth and bounces back slightly when pressed with a finger.
  6. Wrap dough in plastic wrap and refrigerate until ready to use.