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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

Ingredients

  • 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

Cook's Note

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

Directions

  1. Step 1

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

  2. Step 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. Step 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.

Source
Martha Stewart Living, December 2009