I am planning to make ravioli and have been doing a ton of research on the chow boards. Thanks for all of the great tips. I am planning to make the French Laundry 7-yolk pasta dough (recipe here: http://www.epicurious.com/recipes/foo...).
Question is: It calls for all-purpose flour, but I really want to use 00 flour because I am looking for a silky texture. Is this a big mistake?
Thanks for any advice.