No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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
Fresh Egg Pasta Sheets

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


  1. Pulse all-purpose flour, eggs, oil, and salt in a food processor until dough forms pea-size crumbs.

  2. 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.

  3. 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.

Cook's Note

Pasta can be refrigerated for up to 2 days or frozen for up to 1 month. The color will change slightly.

Reviews (0)

Related Topics