Fresh Egg Pasta Sheets

14 to 4 sheets by inches

These pasta sheets are used to make our Winter Herb and Ricotta Cannelloni.


  • 1 cup all-purpose flour

  • 2 large eggs

  • 1 teaspoon extra-virgin olive oil

  • ½ teaspoon coarse salt

  • Rice flour, for surface and dusting


  1. Pulse all-purpose flour, eggs, oil, and salt in a food processor until dough forms pea-size crumbs.

  2. Turn out dough onto a work surface lightly dusted with rice flour, and knead until smooth and elastic, 3 to 4 minutes. Cover dough with a piece of plastic or a clean kitchen towel. Let stand for 10 minutes or up to 2 hours.

  3. Divide dough into thirds, and feed each piece through a pasta machine, starting with the widest setting, and ending with the second-finest setting. Cut dough into 4-by-6-inch sheets. Dust each with rice flour, stack on a plate, and cover until ready to use.

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