This pasta dough recipe is courtesy of chef Alain Allegretti and is used to make his delicious Nicoise Ravioli.

The Martha Stewart Show, November Fall 2008, The Martha Stewart Show, Episode 4033

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Recipe Summary

Servings:
6
Yield:
Makes enough for 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mound both flours in center of a large work surface, and make a well in the middle. Crack eggs into the well and add yolk, salt, and olive oil.

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  • 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.

  • Lightly flour work surface; knead dough until smooth and elastic, about 6 minutes. Divide dough into 6 equal pieces; wrap each piece in plastic wrap until ready to use.

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