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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
Homemade Yellow Pasta Dough

Source: The Martha Stewart Show, October Fall 2008


  • 1 2/3 cups unbleached flour, plus more as needed
  • 3 large eggs


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

  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. 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.

Reviews (3)

  • Alvydas 21 Aug, 2013

    Once you've incorporated most of the flour from the inner well walls you might be left with about half a cup of flour. At this point I'd start working with your hands. Knead well. Add more flour if necessary (I had to with this recipe). The entire process takes about 15 minutes.

  • Alvydas 21 Aug, 2013

    I tried this pasta dough today. Though I enjoyed my dish I must say that I have come across better pasta dough recipes than this one. I'd try a different one. In my opinion, the dough recipes that call for egg yolks rather than whole eggs taste better. And even though it is worse for your waist line, the recipes that call for 6 or 7 yolks taste the best.

  • kathyhere 27 Feb, 2011

    how do you get the flour to form a ball and how long does it take?

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