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Fresh Pasta Dough

Pasta tastes best when it's freshly prepared at home; make this recipe from chef Scott Contant for his Ricotta Raviolini.

  • yield: Makes about 1 1/2 pounds of dough


  • 4 large eggs
  • 2 large egg yolks
  • 1 teaspoon olive oil
  • 1 teaspoon coarse salt
  • 3 to 3 1/2 cups "00" or all-purpose flour, plus more for work surface


  1. Step 1

    Place eggs, egg yolks, olive oil, and salt in the bowl of an electric mixer fitted with the dough hook attachment. Add 3 cups flour and begin mixing dough on lowest speed. Gradually increase speed to medium-low and knead until smooth, occasionally stopping mixer to pull dough off hook and adding more flour as necessary to keep dough from sticking, about 10 minutes. Wrap with plastic wrap and refrigerate at least 1 hour before using.

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Reviews (1)

  • 6 Jun, 2013

    This is another tried and true Martha recipe! Quick and easy and well worth the time. You will never buy store bought macaroni again. I do the mixing by hand- but I have used the Kitchen Aid mixer with pasta attachment to make Bucatini ( pasta that looks like long straws) and other shapes.
    Thanks again, Martha. Your recipes are always the best!