This pasta dough recipe is courtesy of chef Lachlan Patterson and is used to make his Rabbit Agnolotti with Rosemary and Chicken Brodo.
The Martha Stewart Show, May Spring 2008
Yield Makes enough for 6 servings
- 2 cups "00" flour, plus more for kneading
- 20 large egg yolks
- 1 tablespoon olive oil
- Mound flour in center of a large work surface, and make a well in the middle. Crack eggs into the well and add olive oil.
- Using a fork, beat eggs; 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. Once dough comes together, scrape up any dried bits of dough; discard.
- On a lightly floured work surface, knead dough until smooth and elastic, 5 to 10 minutes. Wrap dough in plastic wrap; rest for 30 minutes at room temperature before using. Roll or shape as desired.
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