No Thanks
Let

Keep In Touch With MarthaStewart.com

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 Pasta Dough

Make fresh pasta for Spaghetti alla Chitarra con Pomodoro using this simple recipe from A Voce chef Missy Robbins.

  • servings: 4

advertisement

advertisement

Ingredients

  • 2 cups "00" flour
  • 1 1/4 cups large egg yolks (about 16 yolks)

Directions

  1. Step 1

    Mound flour in center of a large work surface and make a well in the middle. Place egg yolks and 1 tablespoon water in well.

  2. Step 2

    Using a fork, 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; knead dough until smooth and elastic. Cover with plastic wrap and let stand 20 minutes before using.

Source
The Martha Stewart Show, February 2010

Related Topics

advertisement

advertisement

Reviews (2)

  • 29 Dec, 2011

    My husband & I made pasta along the lines of this recipe, & we made two beautiful meals from it. The 1st meal we cooked immediately with a home-grown parsley pesto. The 2nd meal is hanging on clothes racks drying for later. It was fairly easy with our manual pasta machine & so much fun! It tasted great, and the pasta ribbons didn't stick together whilst they boiled (which I feared). We used the egg whites to make a batch of almond macaroons & a batch of meringues, which will also store nicely.

  • 25 Aug, 2011

    I am in heaven! Actually, me and the whole family are. This was our first time time making fresh pasta and it will be hard for us to ever eat noodles from a package again.