Egg Yolk Pasta Dough
The added yolks in this pasta dough create a super silky and tender pasta dough with an incredible color. Great for hand-cut past shapes like tagliatelle and pappardelle or large sheets of lasagna or fazzoletti.
Servings: 3
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?
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