Fresh Pasta Squares

Name: Fresh Pasta Squares
Cook time: 1 hour
Total time: 2 hours
Yield: Makes about 24 (3 1/2-inch) squares
Ingredients: 1 cup cake flour (not self-rising); 1/4 cup all-purpose flour plus additional for kneading; 1/2 teaspoon salt; 2 large egg yolks; 1 1/2 tablespoons extra-virgin olive oil; 4 tablespoons water; a pasta maker

August 20, 2004

It's important to make this tender fresh pasta into pansoti as soon as you have cut the dough into squares: The squares dry out quickly and become difficult to seal.

Cooks' note:

Pasta dough, though best used immediately, can be made (but not rolled out) 1 day ahead and chilled, wrapped in plastic wrap. Bring dough to room temperature before rolling out.

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