Ravioli With Sweetbreads II (Pasta)

Servings: 6
Ingredients:

1 1/2 c  Flour, all-purpose                  2 lg Eggs
1 ts Salt                                2 lg Egg yolks

For Pasta:
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In a processor, combine the flour, salt, eggs, and egg yolks
until dough comes together in a ball.

Transfer to lightly floured work surface and flatten the dough
slightly with rolling pin. Divide the dough into 4 pieces. Use pasta
machine or rolling pin to roll each piece down to 1/8 inch thickness.

Set aside under damp cloth to prevent drying until ready to use.
Go on to the next recipe and prepare the Sauce.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Michel Fitoussi, 24 Fifth Avenue, New York

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