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Pasta Dough

This pasta dough recipe is courtesy of chef Lachlan Patterson and is used to make his Rabbit Agnolotti with Rosemary and Chicken Brodo.

  • Servings: 6

Source: The Martha Stewart Show, May Spring 2008


  • 2 cups "00" flour, plus more for kneading
  • 20 large egg yolks
  • 1 tablespoon olive oil


  1. Mound flour in center of a large work surface, and make a well in the middle. Crack eggs into the well and add olive oil.

  2. 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.

  3. On a lightly floured work surface, knead dough until smooth and elastic, 5 to 10 minutes. Wrap dough in plastic wrap; rest for 30 minutes at room temperature before using. Roll or shape as desired.

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