Bran Ravioli Dough
Step 1: Dough
Combine the eggs and the yolks, then weigh out 11 ounces (315 grams) of this mixture and transfer to a mixing bowl. Add the flour and bran, then add the water gradually. When the dough begins to be relatively supple, place it on a marble surface and knead with the heel of the hand to make it homogenous and smooth. Roll it into a ball, wrap in plastic and refrigerate for 2 hours. The dough is now ready to use.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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