Fresh Pasta Dough
Make fresh pasta for Spaghetti alla Chitarra con Pomodoro using this simple recipe from A Voce chef Missy Robbins.
The Martha Stewart Show, February 2010
Yield Makes enough for 4 servings
- 2 cups "00" flour
- 1 1/4 cups large egg yolks (about 16 yolks)
- 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.
- 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.
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