Pasta dough

Dessert & Baking
Written By ANNA Test Kitchen

Ingredients

1 cup flour

6 egg yolks

1 whole egg

1 tablespoon milk

1 tablespoon extra-virgin olive oil

In medium bowl, place flour and make well in centre. Place all remaining ingredients into centre of well. Gently break up eggs with your fingers and begin turning egg mixture in a circular motion, gradually pulling flour from sides of well. Continue mixing until all flour has been incorporated and sticky paste has formed. Remove dough from bowl and knead on lightly floured surface until dough is smooth and bounces back slightly when pressed with a finger. Wrap dough in plastic wrap and refrigerate until ready to use.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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