Use this homemade pasta dough from Corton chef Paul Liebrandt to make his spectacular Lobster Ravioli.
The Martha Stewart Show, February 2010
Yield Makes enough for 12 (2-inch-round) raviolis
- 3 large egg yolks
- 2 large eggs
- 1 tablespoon olive oil
- 2 cups plus 3 tablespoons '00', flour plus more for work surface
- In a large bowl, whisk together egg yolks and eggs; add olive oil and whisk until slightly emulsified. Transfer to the bowl of a food processor and pulse for 5 seconds. Add flour and pulse until a cohesive ball of dough forms, about 30 seconds.
- Remove dough from food processor. Add a pinch of flour to work surface and knead until smooth, about 2 minutes. Wrap with plastic wrap and let rest in a cool place 2 hours before using.
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