So I was trying my hand at making fresh pasta this past weekend. I was going for raviolis.
I used French Laundry's cook book by Thomas Keller.
I following the recipe to a T. 1 3/4 C of all purporse, 6 egg yoks, 1 whole egg, 1T of milk, 1 1/2 t of olive oil. I did everything "right", yet I must not have because it didn't turn out "right". My first hint of something is wrong is the dough being so tough to knead. I thought it was tough becasue there isn't enough liquid? But upon consulting many other pasta recipes, they all called for less eggs and more flour, so the liquid issue can't be it. I though the flour might be the culprit. One time before I bought a bad bag of flour that have no glouton, wouldn't stretch after long kneading. But this time I don't think it's the flour because the just the day before I made bread with the same batch of flour and it was fine.
I thought maybe that's the way the dough is for this particular recipe, so I proceed with my ravioli recipe.
The end result was super al denta pasta, very chewy to the point to tough. I did roll out the dough super thin, so it wasn't too bad, but it's not what I imaged.
What did I do wrong?