Fresh Pasta Dough
Use this dough to make the ravioli for our Butternut Squash Ravioli with Fried Sage Leaves.
- Yield: Makes 1 pound
Source: Martha Stewart Living, October 2003
- 2 cups all-purpose flour, plus more for work surface
- 4 large eggs
Mound the flour on a clean work surface, and make a well in the center. Crack eggs into well; beat lightly with a fork. Gradually bring small amounts of flour into the well, incorporating it into the eggs using the fork. When most of the flour has been incorporated, use a bench scraper to quickly fold in remaining flour.
On a clean work surface lightly dusted with flour, knead dough until smooth and elastic, about 10 minutes. Wrap in plastic; let it rest 1 1/2 hours at room temperature or overnight in the refrigerator.