Print: Basic Egg Pasta

Basic egg pasta ready to roll, extrude, or shape into whatever type of noodle you desire. This dough can be mixed by hand or with a stand mixer. Like any flour recipe, the amount of flour required isn't a given. It will change depending on the size of your eggs and the humidity of your region.

Prep

13 min

Cook

58 min

Servings

Difficulty

Medium

Ingredients

3.5 cups Italian Tipo "00" flour , or more to taste
2 eggs
2 eggs yolks , or more as needed
1 teaspoon olive oil
1 pinch salt

Instructions

1 Pile flour onto a work surface and make a small well in the center; place eggs, egg yolks, olive oil, and salt into the well. Gently stir the egg mixture with a fork, gradually drawing in flour until dough comes together.
2 Knead dough with hands until smooth and leathery, about 10 minutes.
3 Wrap dough in plastic wrap; let rest until malleable, 1 to 2 hours. Remove plastic wrap.
4 Cut dough into four pieces; roll out with a rolling pin. Run flattened pieces through a pasta roller to create desired noodle shape.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/basic-egg-pasta