The general rule is one egg per 100 grams of flour. This recipe adds more egg yolk for richness, good for ravioli. Our dough at Corso is bright yellow because we use only egg yolk.
| 3-3½ c | flour |
| 3 | eggs, extra large |
| 2 | egg yolks |
Place the flour in a large bowl or on a flat surface, make a well in the middle. Add the remaining ingredients in the well. Using a fork beat the egg mixture, slowly incorporate the flour until a mass forms. The dough should be a little sticky but not wet, add more flour if needed. Clean your surface with a dough scraper. Knead the dough with the palms of your hands for about 6 minutes. Wrap dough in plastic wrap and allow to rest for at room temperature for at least 30 minutes or overnight in the fridge.