Fresh pasta from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant by Scott Conant

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okcook on September 15, 2015

    This recipe didn't work for me. I mixed the flour, salt, eggs/egg yolks and olive oil in the stand mixer with a dough hook as instructed but there wasn't enough flour and it stuck badly to the bottom of the bowl. After adding about 1/2 cup more flour I got the dough to come together enough that I could knead it. The recipe said it makes 3 lbs of pasta but I didn't even have a full 2 lbs. Having said that, the pasta was very good. Great egg taste and it rolled out nicely. I would make again but would use the traditional method of making the dough on the counter.

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