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Fresh Pasta Dough for Spaghetti alla Chitarra con Pomodoro

Make fresh pasta for Spaghetti alla Chitarra con Pomodoro using this simple recipe from A Voce chef Missy Robbins.

  • Servings: 4

Source: The Martha Stewart Show, February 2010


  • 2 cups "00" flour
  • 1 1/4 cups large egg yolks (about 16 yolks)


  1. Mound flour in center of a large work surface and make a well in the middle. Place egg yolks and 1 tablespoon water in well.

  2. Using a fork, slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands; knead dough until smooth and elastic. Cover with plastic wrap and let stand 20 minutes before using.

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