This pasta dough recipe can be used to make any filled shapes, such as ravioli or tortellini.
Recipe information
Yield
Makes about 1 lb.
Ingredients
3
1
2
Need to make a substitution?
Preparation
Step 1
Whisk eggs and oil in a medium bowl. Whisk salt and 2 cups flour in a large bowl, make a well in the center, and pour egg mixture into well. Gradually incorporate flour mixture into egg mixture with a wooden spoon until a shaggy dough forms.
Step 2
Turn out dough onto a lightly floured surface and knead, dusting lightly with more flour if sticky, until dough is smooth and fairly stiff, about 7 minutes. Wrap in plastic; let sit until dough holds an indentation when pressed with your finger, 1–2 hours.
Step 3
Set a pasta maker to thickest setting. Dust dough lightly with flour and divide into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers. (Alternatively, flatten dough with a rolling pin.)
Step 4
Fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to a thinner setting after each pass and dusting dough with flour if sticky, until pasta sheet is 1/16" thick (setting 8 on most machines).
Step 5
Place pasta sheets on a lightly floured surface.
Step 6
Do Ahead: Dough can be made 1 day ahead; chill. Bring to room temperature (about 1 hour) before rolling out. Dough can be rolled out into sheets 4 hours ahead. Stack on a baking sheet between pieces of parchment paper; cover and chill.