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Basic Fresh Pasta Dough

This pasta dough comes together quickly and easily by hand, but you can make it in a standing mixer. Use this recipe when making our Ravioli Stuffed with Kale, Prosciutto, and Marjoram.

  • Yield: Makes about 1 pound

Source: Martha Stewart Living, September 2007


  • 2 cups Italian “00” flour or all-purpose flour, plus more for dusting
  • 4 large eggs


  1. Place flour on a clean surface and make a well in the center. Crack eggs into well, and beat lightly with a fork. Gradually bring small amounts of flour into the well, and incorporate into eggs using the fork. When most of the flour has been incorporated, use a bench scraper to fold the rest of the flour into the dough quickly. Once all the flour has been incorporated, knead the dough on a clean surface lightly dusted with flour until it is completely smooth and elastic, about 10 minutes. Cover dough with an inverted bowl or a piece of plastic wrap, and let rest at room temperature for 1 1/2 hours, or overnight in the refrigerator.

Cook's Notes

Italian "00" flour is a highly refined, soft flour that can be found at Italian or specialty markets.


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