Homemade Yellow Pasta Dough
This recipe for pasta dough is from Marcella Hazan's "Essentials of Classic Italian Cooking" and is used to make her delicious Tortelloni Stuffed with Swiss Chard, Prosciutto, and Ricotta.
- Yield: Makes enough dough for 140 tortelloni
Source: The Martha Stewart Show, October Fall 2008
- 1 2/3 cups unbleached flour, plus more as needed
- 3 large eggs
Mound flour in center of a large work surface, and make a well in the middle. Crack eggs into the well.
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, adding flour as necessary, until no longer sticky, about 6 minutes. Divide dough into nine equal pieces and wrap in plastic wrap; keep at room temperature until ready to use. Roll or shape as desired.