This pasta dough recipe is courtesy of Odette Fada.
- Yield: Makes 4 raviolo
Source: The Martha Stewart Show, November Fall 2007
- 2 cups "00" flour, plus more for work surface
- 3 large eggs, beaten
- Pinch of salt
Mound flour in center of a large work surface, and make a well in the middle. Pour eggs into the well and add salt.
Using a fork, beat eggs; 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. Once dough comes together, scrape up any dried bits of dough; discard.
Lightly flour work surface; knead dough until smooth and elastic, about 10 minutes. Wrap dough in plastic wrap; rest for 30 minutes at room temperature before using.