Fresh Pasta Sheets
Use chef Michael White's homemade pasta recipe to make his Tortelli di Ricotta.
- 2 1/4 cups all-purpose flour, plus more as necessary
- 3 large eggs, room-temperature
- 1 tablespoon extra-virgin olive oil
- Pinch of sea salt
Mound flour in center of a large work surface, and make a well in the middle. Beat eggs, olive oil, and salt in a small bowl and pour into well.
Using a fork, slowly incorporate flour, beginning with outer rim of well. When flour is incorporated, gather dough together to form a rounded mass. Lightly flour work surface and hands, and begin kneading dough with the palms of your hands until no longer wet and sticky.
Lightly flour work surface; knead dough until smooth and elastic, 3 to 5 minutes. Continue kneading 4 minutes more, dusting work surface and hands with flour as necessary. Divide dough in half and flatten each half into a small rectangle. Cover with plastic wrap and let stand at room temperature.
Set the rollers of a hand-cranked or electric pasta machine at their widest opening. Working with one piece of dough at a time, run dough once through the machine. Remove and lightly dust with flour. Fold the dough in thirds, like a book, pressing down with your fingers, and run through the machine again. Repeat this step at least two more times, dusting lightly with flour if needed, until the dough is smooth and elastic.
Now change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Cut the pasta strip into 18-inch sheets. Cover with a clean kitchen towel and let stand for 30 minutes. Repeat process with remaining piece of dough.
Run each sheet of pasta through the narrowest setting of the pasta machine two more times each. Keep covered until ready to use.