Pasta lovers, rejoice! You can now bring the delicious taste of America’s Test Kitchen to your home with their master pasta dough recipe! Back in August, we shared ATK’s recipe for Wild Mushroom Pasta Filling and Brown Butter & Pine Nut Sauce and now you can create the entire meal from scratch with help from the recipe below. Enjoy!
Makes about 1 pound fresh pasta
2 cups all-purpose flour
3 large eggs
1. Pulse flour in food processor to aerate. Add eggs and process until dough forms rough ball, about 30 seconds. (If dough resembles small pebbles, add water, 1/2 teaspoon at a time; if dough sticks to side of bowl, add flour, 1 tablespoon at a time, and process until dough forms rough ball.)
2. Turn out dough ball and any small bits out onto counter and knead by hand until dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside to relax for at least 15 minutes or up to 2 hours.
3. Cut dough into 5 even pieces and, using manual pasta machine, roll out dough into sheets. (Keep pieces covered with plastic wrap until you’re ready to use them so they don’t dry out.) Leave pasta in sheets for filled and hand-shaped pastas, or cut into long strands.
FRESH HERB PASTA:
Add 1/3 cup minced fresh herbs (parsley, basil, mint, or any combination) to flour along with eggs.
FRESH SPINACH PASTA:
Decrease eggs to two. Add 3 ounces frozen chopped spinach, thawed and squeezed very dry, with eggs.
ROLLING AND SHAPING DOUGH:
You’ve made your dough and let it rest…now it’s time to roll and shape!
1. Cut about one-fifth of dough and flatten into disk. (Keep remaining dough covered with plastic until ready to use.) Run disk through rollers of pasta machine set to widest position.
2. Bring ends of dough toward middle and press down to seal.
3. Feed open side of pasta through rollers.
4. Fold and roll dough once more. If dough is at all sticky, lightly dust with flour.Without folding again, run pasta through widest setting twice or until dough is smooth.
5. Roll pasta thinner by putting it through machine repeatedly, narrowing setting each time. Roll until dough is thin and satiny. After dough is rolled through narrowest setting, you should be able to see outline of your hand through pasta. Lay sheet of pasta on clean dish towel and cover it with damp dish towel to keep it from drying out. Repeat with other pieces of dough.
TO MAKE RAVIOLI:
1. Use pizza wheel or sharp knife to cut one fresh pasta sheet at a time into long rectangles measuring 4 inches across. Place filling (about 1 rounded teaspoon each) in line 1 inch from bottom of pasta sheet. Leave 11⁄4 inches between each ball of filling.
2. Fold top of pasta over filling and line it up with bottom edge. Press layers of dough together securely around each mound of filling, sealing bottom and two open sides with your finger.
3. Use fluted pastry wheel to cut along two sides and bottom of sealed pasta sheet.
4. Run pastry wheel between mounds of filling to cut out ravioli.
TO MAKE TORTELLINI:
1. Use pizza wheel or sharp knife to cut one pasta sheet at a time into 21⁄2-inch squares. Place small balls of filling (1⁄2 teaspoon each) in center of each square.
2. Fold one corner of square diagonally over filling to form triangle, leaving thin border of bottom triangle exposed. Press layers of dough together securely around filling to seal.
3. Lift each filled triangle and wrap long side of triangle around top of index finger.
4. Squeeze bottom corners of triangle together.
Recreating this recipe? Send us photos of the finished product to to firstname.lastname@example.org.