Whole Wheat Dough (for Stuffed Pasta)
Step 1: Dough
Mix the two flours, then sift through a fine-meshed tamis and make a well in the middle. Break the eggs into the well and knead until homogenous. Roll the dough into a ball, wrap in plastic and refrigerate for 2 hours. The dough is ready to use.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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