This recipe is an accompaniment for Mushroom Tortellini in Mushroom Broth . Active time: 15 min Start to finish: 1 1/4 hr

Ingredients

　　2 cups cake flour (not self-rising)

　　1/2 cup all-purpose flour plus additional for kneading

　　1 teaspoon salt

　　4 large egg yolks

　　3 tablespoons extra-virgin olive oil

　　1/2 cup water

　　Blend all ingredients in a food processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour.

　　Cooks' note:

　　• Pasta dough, though best used immediately, can be made (but not rolled out) 1 day ahead and chilled, wrapped in plastic wrap.