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Pasta Dough (Egg)

A silky and luxurious golden pasta dough that's great for large cuts and filled pasta.
Print Recipe
Prep Time 30 minutes
Cook Time 0 minutes
Rest Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

Dry Ingredients
  • 300 g Tipo "00" Flour
  • 300 g Durum Flour
Wet Ingredients
  • 6 lg Brown Egg Yolks
  • 30 ml Room Temperature Water Plus extra if needed
Other
  • 100 g Semolina For dusting and extra if needed

Equipment

  • 1 Fork
  • 1 Mixing Bowl
  • 1 Tea Towel Or sealable bag or plastic wrap
  • 1 Large Cutting or Pasta Board
  • 1 Stand Mixer optional

Method
 

  1. Whisk egg yolks and about 30 ml of room-temperature water in a mixing bowl until thoroughly combined
  2. If you are using a stand mixer, skip to those steps
  3. Combine all dry ingredients then with a fork and make a well in the center of the mound
  4. Pour wet ingredients into well
  5. Slowly combine in a clockwise motion with a fork in a spiral form from the middle to the outside of the dough until uniformly incorporated
  6. With your hands, form dough into a ball
Stand Mixer Steps
  1. Using the whisk attachment, combine all dry ingredients at a low speed
  2. Switch to the dough hook attachment
  3. Slowly pour in wet ingredients and combine until ball forms around the hook
In Case of Emergency
  1. If the dough does not come together, slowly add more water (no more than an ounce at a time) and continue to incorporate it
  2. If the dough ball is sticky, slowly incorporate more durum or use semolina for a coarser texture.
Next Steps
  1. Flour surface liberally with semolina and knead the dough ball for five minutes if a stand mixer was used to form the dough or 10 minutes if it was done by hand.
  2. Cover dough (wrap, sealable bag, or bowl with damp tea towel) and let rest in fridge for no less than five hours.