Settings on pasta makers vary (some have as many as ten settings, others only six); this recipe was developed using a hand-cranked pasta machine, but you can use any machine as long as you change the settings incrementally.

　　

Ingredients

Makes about 12 ounces

　　2 cups all-purpose flour, plus more for dusting

　　3 large eggs, room temperature

　　Pinch of coarse salt

　　Semolina flour, for baking sheet

　　

Step 1

Mix dough Mound the all-purpose flour in the center of a clean work surface or in a large wide bowl and form a well in the middle. In a small bowl, lightly beat the eggs and salt with a fork until smooth, then pour into the well. Begin to work the flour into the eggs with the fork. Then use your hands to work the rest of the flour into the mixture, a bit at a time, just to form a sticky dough (don’t force all the flour to be incorporated; it’s okay if some remains on the work surface).

　　

Step 2

Knead dough Start working the dough with your hands to form a rounded mass for kneading. Knead dough about 10 minutes, or until smooth and elastic. Scrape any loose bits of dough from the work surface with a bench scraper.

　　

Step 3

Rest dough Form dough into a ball. Wrap tightly in plastic and let rest 1 1/2 hours at room temperature.

　　

Step 4

Roll dough with machine Use a bench scraper to cut dough into eight equal pieces (four for filled pasta shapes and lasagne). Working with one piece at a time (keep remaining pieces covered with a clean kitchen towel), flatten dough into an oblong shape somewhat narrower than the pasta machine’s thickest setting (number 1). Very lightly dust with all-purpose flour and feed through machine. Fold dough in thirds and rotate 90 degrees. Pass through two more times on the same setting to smooth dough and increase its elasticity. Adjust the setting to the next level (number 2), and pass pasta dough through two times, gently supporting it with the palm of your hand as it emerges. Continue to pass through ever-finer settings, once on each setting. End with next-to-thinnest setting for pastas and lasagne; thinnest setting for ravioli (lasagne should be slightly thicker; filled pastas, thinner, almost transparent). If dough bubbles or tears, simply pass through one or two more times to patch the dough (dust lightly with more all-purpose flour if dough is sticking). As each sheet of dough has been rolled to the desired thickness, immediately cut into desired shapes or strands, according to the instructions that follow.

　　

Step 5

Alternatively, roll pasta by hand Divide dough into pieces, as above. Lightly dust a clean work surface with all-purpose flour. With a rolling pin, vigorously roll out dough to a very thin circle, applying even pressure and working from the center out, without actually rolling over edges (which would cause them to stick to the work surface, and inhibit stretching). Do not bear down too hard or dough will tear. Roll constantly for several minutes, until dough is as thin as possible (it should be almost translucent). If it starts to shrink back as you roll, cover with a clean kitchen towel, and let rest 10 minutes before resuming. To cut strands by hand, working with one sheet at a time, lightly fold dough into thirds, and use a pastry wheel or a sharp knife to cut desired thickness.

　　

FRESH TAGLIATELLE, SPAGHETTI, OR OTHER LONG-STRANDED PASTA

Step 6

Drape dough over a drying rack until only slightly tacky, 10 to 15 minutes. Run dough sheet through the pasta machine (fitted with the appropriate attachment) to cut into strands, including tagliatelle or spaghetti. (If making pappardelle, cut by hand into 1-inch-thick strands fig. 5.1; there is no setting on machines for this shape.) Then immediately drape strands over rack until they are almost dry and do not stick together, about 20 minutes. If not cooking immediately, keep strands flat on a baking sheet lightly dusted with semolina flour (or cornmeal); cover tightly with plastic wrap and refrigerate overnight. To dry and store longer (up to 2 weeks), follow instructions on page 363.

　　

Fresh Pasta Tips

Step 7

Before making pasta dough, clear ample counter space for kneading, laying, and cutting the dough.

　　

Step 8

You will need room to dry the strands. If you don’t have a wooden drying rack (a laundry or dish rack works just fine), get creative. You can lay the strands out on tabletops or drape them over chair backs; cover the chairs with clean dishcloths, and lightly dust the flat surfaces with semolina flour.

　　

Step 9

Eggs and flour should be at room temperature to ensure that they combine well.

　　

Step 10

When mixing the dough, hold back on adding all of the flour called for in the recipe until you are sure it will be needed, which can vary depending on the freshness of the egg, among other factors.

　　

Step 11

Work with just one piece of dough at a time, rolling it out and then immediately cutting it into shapes before starting on the next piece.

　　

Step 12

When resting or storing fresh pasta on baking sheets, first sprinkle them lightly and evenly with semolina flour, which is coarser than other types of flour and keeps the dough from sticking more effectively. Coarse-ground cornmeal is a good substitute.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.