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

Source: The Martha Stewart Show


  • 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. 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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