Use chef Gabe Thompson's fresh pasta dough recipe to make his Pumpkin Cappellacci with Sage Brown Butter.
- Yield: Makes about 1 1/4 pounds
- 1 1/3 cups all-purpose flour, plus more as needed
- 1 cup "00" flour
- 14 large egg yolks
Place all ingredients in the bowl of a food processor along with 1 tablespoon water. Process until smooth about 30 seconds; continue processing 2 to 3 minutes more. Dough should seem smooth and elastic. If dough seems too wet, add more flour, a teaspoon at a time. If dough seems too dry, add more water, a teaspoon at a time, until a smooth and elastic consistency is reached.
Turn dough out onto work surface and wrap with plastic. Transfer to refrigerator for at least 30 minutes before using.