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Authentic Italian Recipe

Fresh Pasta Dough

Makes about 1 pound

This pasta dough was created for our ravioli primer (Sweet Corn and Ricotta Raviolo, Butternut Squash Agnolotti, and Braised Lamb Shank Ravioli), but it’s easy, texturally resilient, and versatile enough to form into any shape.

Ingredients

• 3 large eggs, beaten to blend
• 2 cups all-purpose flour
• 1 tablespoon olive oil
• 1 teaspoon kosher salt

Recipe Preparation

• Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest at least 30 minutes.
• Cut and roll as desired.
• Do Ahead: Dough can be made 1 day ahead; tightly wrap and chill.

Recipe by Rick Martinez, Photos by Alex Lau

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