Recipe information
Yield
makes 1 pound
Ingredients
2 cups all-purpose flour, plus more for dusting
4 large eggs
Preparation
Step 1
Mound the flour on a clean work surface; make a well in the center. Crack the eggs into the well; beat lightly with a fork. Gradually bring small amounts of flour into the well, incorporating it into the eggs using the fork. When most of flour has been incorporated, fold in the remaining flour using a bench scraper.
Step 2
On a clean work surface lightly dusted with flour, knead the dough until smooth and elastic, about 10 minutes. Wrap in plastic; let stand at room temperature 1 1/2 hours (or refrigerate overnight) before rolling out. The dough can be frozen in an airtight container up to 1 month.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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