Fresh Egg Pasta Sheets
These pasta sheets are used to make our Winter Herb and Ricotta Cannelloni.
- Yield: Makes 14 sheets 4 by 6 inches
Source: Martha Stewart Living, December 2009
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon coarse salt
- Rice flour, for surface and dusting
Pulse all-purpose flour, eggs, oil, and salt in a food processor until dough forms pea-size crumbs.
Turn out dough onto a work surface lightly dusted with rice flour, and knead until smooth and elastic, 3 to 4 minutes. Cover dough with a piece of plastic or a clean kitchen towel. Let stand for 10 minutes or up to 2 hours.
Divide dough into thirds, and feed each piece through a pasta machine, starting with the widest setting, and ending with the second-finest setting. Cut dough into 4-by-6-inch sheets. Dust each with rice flour, stack on a plate, and cover until ready to use.