Cesare's Fresh Egg Pasta Sheets
Use chef Cesare Casella's homemade pasta recipe to elevate his Lasagna with Bean Ragu.
- Yield: Makes about 1 pound
Source: The Martha Stewart Show, October 2010
- 2 1/2 cups all-purpose flour, plus more for work surface
- 4 large eggs
- Pinch of coarse salt
- 1 1/2 teaspoons extra-virgin olive oil
- Semolina flour, for dusting and rolling (about 1 cup)
Place all-purpose flour, eggs, salt, and olive oil in the bowl of a food processor; process until dough forms a ball and is no longer sticky. If dough is still sticky, add all-purpose flour, a little at a time, and pulse until no longer sticky.
Turn dough out onto a lightly floured (all-purpose) work surface and knead for approximately 5 minutes until smooth and elastic. Divide into two equal-size balls and sprinkle with all-purpose flour. Wrap with plastic wrap and refrigerate for 30 minutes.
Dust work surface with semolina. Cut balls of dough in half and dust with semolina. 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. Fold the dough in half and run through the machine again. Repeat this step two or three more times, dusting lightly with semolina 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 dough twice, folding after each run through the machine. Keep rolling the sheet through the machine on decreasing settings, two times per setting and folding each time, until you have rolled it through the last (thinnest) setting. Keep covered until ready to use.