Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Fresh Egg Pasta Sheets Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 14 to 4 sheets by inches These pasta sheets are used to make our Winter Herb and Ricotta Cannelloni. Ingredients 1 cup all-purpose flour 2 large eggs 1 teaspoon extra-virgin olive oil ½ teaspoon coarse salt Rice flour, for surface and dusting Directions Pulse all-purpose flour, eggs, oil, and salt in a food processor until dough forms pea-size crumbs. 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. 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. Rate it Print