There are various styles of pasta dough, the most popular are made with some combination of eggs or water mixed with 00 flour, semolina (durum wheat), or a combo of the two. The recipes vary by region, by household, by shape, and by how the pasta is meant to be sauced. This recipe is an enriched egg yolk pasta dough. It’s like a classic pasta all’uovo, but made with lots of extra yolks for a super tender, silky, golden dough.
The added fat in the yolks gives the dough that great texture and incredible color, but like most things in life, there’s a tradeoff: the dough isn’t quite as strong as a regular egg dough. The fat hinders some of the gluten development, which creates that ultra-silky texture, but also means the dough is a bit more delicate. So, there are some pasta shapes that work really well with this dough, and others you probably want to avoid, like ravioli, cappelletti, or tortellini. But it’s perfect for larger hand-cut noodles such as tagliatelle or pappardelle, and it works well for large lasagna sheets, farfalle gigante, fazzoletti, or even agnolotti.
...the most popular are made with some combination of eggs or water mixed with 00 flour, semolina (durum wheat), or a combo of the two. The recipes vary by region, by household, by shape, and by how the pasta is meant to be sauced.
Ingredients You’ll Need
- 300g 00 flour – You could also substitute with all-purpose flour if you don’t have any 00 flour available. The texture will be slightly firmer, but still totally delicious.
- 1 large whole egg (~65g)
- 7 egg yolks (~140g)
How to Make Egg Yolk Pasta Dough
- Make The Well
Mound the flour on your work surface and create a large well in the center. - Add Your Eggs
Add the whole egg and yolks to the center of the well. Using a fork or your fingers, break the yolks and slowly begin mixing, gradually incorporating flour from the inside of the well. Take your time until the mixture thickens enough that it won’t run all over your work surface. - Make a Dough Ball
Once the egg mixture is fairly thick, add in the remaining flour. Don’t overthink it, just work everything together into a shaggy dough. - Knead
Knead the dough for around 10 minutes. You want it to be smooth, completely combined and it should spring back when you press it. - Let it Rest
Shape the dough into a smooth ball. Wrap it tightly in plastic wrap and let it rest at room temperature for at least 20 minutes before rolling out and shaping.
Alternately, if you’re not using it right away, you can refrigerate the wrapped dough for up to 24 hours. It will slowly oxidize and discolor the longer it sits, so I suggest shaping it the same day. - Shape and Store
Once you have shaped your pasta you can either cook it right away or store it in the freezer.
To Freeze: Arrange in a single layer on a sheet tray, and once fully frozen add it to a plastic bag or airtight container for longer storage. Cook right from frozen.
How to Shape Your Fresh Pasta Dough
Homemade Tagliatelle Pasta – A simple recipe and easy to follow guide to make and cut fresh tagliatelle pasta with a pasta machine.
Ricotta Agnolotti – These agnolotti are a delicious stuffed pasta, filled with fresh ricotta, parmesan, and a touch of nutmeg.
Farfalle Giganti – These giant bow-ties, farfalle giganti, are hand-shaped, delicate, and perfect for a dinner for two, a few, or a special occasion.
Sauces to Pair with Your Pasta
Brown Butter Sauce with Sage and Walnuts – Brown butter, crispy sage and toasted walnuts make one of the easiest and most delicious pasta sauces. Pairs great with agnolotti, gnocchi or ravioli.
The Best Short Rib Ragu – The best short rib ragu, a twist on the classic Italian meat sauce, ragu Bolognese. Slowly cooked and served over fresh homemade pasta.
Wild Mushroom Cream Sauce – A quick and luxurious wild mushroom cream sauce made with sautéed mushrooms, shallots, garlic, thyme, and cream.
Cherry Tomato Butter Sauce – A simple, silky tomato sauce made with just a handful of ingredients. Rich from butter, naturally sweet from cherry tomatoes, and perfect for tossing with your favorite pasta.
FAQs
How many egg yolks to use in pasta dough?
For this recipe I’m using 1 whole egg and 7 egg yolks for 300g of flour. The whole egg is necessary so your dough doesn’t completely fall apart. If you’re unsure I would recommend weighing out the eggs, it’s more accurate. And, if your dough feels too dry, add a small splash of water or another yolk to bring it all together.
Why use extra egg yolks in pasta?
The extra yolks add fat to the dough and give it a super tender texture and that gorgeous color. They reduce gluten development slightly, which is why an enriched dough feels softer and silkier than your standard egg dough. The tradeoff is that yolk-heavy dough is more delicate, so it’s best for wider noodles or sheeted pasta.
What’s the best flour to use for egg yolk pasta dough?
00 flour is ideal since it’s super finely milled and gives the dough a smooth, silky texture. It has a lower protein level and helps keep this enriched egg yolk dough tender. But, if you don’t have 00 flour, all-purpose flour works great. The texture will be slightly firmer, but still totally delicious.
How long can I store the fresh pasta dough?
If you need to store the dough, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Keep in mind the dough will slowly oxidize and discolor in the fridge, which doesn’t affect the flavor, but it does affect it’s appearance. Once rolled and shaped, the pasta freezes really well and can be cooked right from frozen.
Did you make this Egg Yolk Pasta Dough?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I can’t wait to see it!
Egg Yolk Pasta Dough
Ingredients
- 300 g 00 flour - You could also use all-purpose flour if you don’t have any 00 available
- 1 whole egg, large (~65g)
- 7 egg yolks (~140g)
Instructions
- Mound the flour on your work surface and create a large well in the center.
- Add the whole egg and yolks to the center of the well. Using a fork or your fingers, break the yolks and slowly begin mixing, gradually incorporating flour from the inside of the well. Take your time until the mixture thickens enough that it won’t run across your work surface.
- Once the egg mixture is fairly thick, add in the remaining flour. Don’t overthink it, just work everything together into a shaggy dough.
- Knead the dough for around 10 minutes. You want it to be smooth, completely combined and it should spring back when you press it.
- Shape the dough into a smooth ball. Wrap it tightly in plastic wrap and let it rest at room temperature for at least 20 minutes before rolling out and shaping.
- Alternately, if you’re not using it right away, you can refrigerate the wrapped dough for up to 24 hours. It will slowly oxidize and discolor the longer it sits, so I suggest you shape it the same day.
- Once you have shaped your pasta you can either cook it right away or store it in the freezer.
- To Freeze: Arrange in a single layer on a sheet tray, and once fully frozen add to a plastic bag or airtight container for longer storage. Cook right from frozen.
Notes
Some Pasta Shapes to Try:
- Homemade Tagliatelle Pasta - A simple recipe and easy to follow guide to make and cut fresh tagliatelle pasta with a pasta machine.
- Ricotta Agnolotti - These agnolotti are a delicious stuffed pasta, filled with fresh ricotta, parmesan, and a touch of nutmeg.
- Farfalle Giganti - These giant bow-ties, farfalle giganti, are hand-shaped, delicate, and perfect for a dinner for two, a few, or a special occasion.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
