This pasta dough recipe is courtesy of chef Alain Allegretti and is used to make his delicious Nicoise Ravioli.
- Servings: 6
- Yield: Makes enough for 4 to 6 servings
Source: The Martha Stewart Show, November Fall 2008
- 1 1/2 cups "00" flour
- 6 1/2 cups all-purpose flour
- 10 large eggs
- 4 large egg yolks
- 1 teaspoon salt
- 2 tablespoons extra-virgin olive oil
Mound both flours in center of a large work surface, and make a well in the middle. Crack eggs into the well and add yolk, salt, and olive oil.
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 6 minutes. Divide dough into 6 equal pieces; wrap each piece in plastic wrap until ready to use.