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Pasta tastes best when it's freshly prepared at home; make this recipe from chef Scott Contant for his Ricotta Raviolini.

Source: The Martha Stewart Show
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Ingredients

Directions

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41
  • KirkT
    18 MAY, 2015
    My opinion: Warning ... this recipe's instructions can damage a mixer unless it is a very heavy-duty type. To correct this, start with the flour and salt in the mixer first. Separately mix the liquids, then add them slowly (a full minute or more) into the churning mixer. Noodle dough can be almost loose, because it is roller-pressed into the final form. It does not need to be glistening-smooth ball, so try not to make a wholly firm dough ball unless you have a really strong mixer.
    Reply
  • jim p
    28 SEP, 2014
    When I saw Scott conant's name on this recipe, it immediately got my attention. Just got a pasta maker for my Kitchenaid mixer and wanted a good recipe for pasta. The recipe was right on. Perfect pasta made so easy. Thanks Martha. I never go wrong with Martha's recipes, or recipes she post from other chefs.
    Reply
  • StacyeBiotch
    6 JUN, 2013
    This is another tried and true Martha recipe! Quick and easy and well worth the time. You will never buy store bought macaroni again. I do the mixing by hand- but I have used the Kitchen Aid mixer with pasta attachment to make Bucatini ( pasta that looks like long straws) and other shapes. Thanks again, Martha. Your recipes are always the best!
    Reply

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