Egg Yolk Pasta Dough

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Egg Yolks in Flour for Egg Yolk Pasta Dough

I love making fresh pasta. It’s like working on an art project where the pasta dough is your medium (and also your dinner). It takes time and patience to master the art of kneading pasta dough. It can be quite the arm work out, but as you keep going, it will smoothen out.

If the dough is too sticky, add a little flour. If the dough is too dry, add a tablespoon of water. If the dough is too tough, let it rest for 10 minutes in plastic wrap and try kneading again until it forms a smooth ball.

What makes the dough yellow?

I prefer to use extra egg yolks in my dough to create a vibrant yellow pasta dough. You can save the egg whites and make a meringue, frittata, soufflé, etc. I use Heirloom Fresh blue and brown eggs, which you can buy for a great price at Grocery Outlet, when available. Rainbow eggs or farm fresh eggs always have the brightest yolks. You could use all egg yolks in your dough, however I find the dough is easier to work with when there’s at least 1 or 2 whole eggs, the color is just about the same anyhow.

An untraditional method is to add turmeric to the dough or other natural yellow powders, such as, annatto powder (this will make countless nona’s turn in their graves).

Another method would be to add yellow puree to the dough from yellow bell peppers, yellow carrots, or golden beets, for instance.

Give this dough a try with my Mushroom Ravioli, Fettuccine Alfredo, or Pesto Fazzoletti recipe.

cutting fazzoletti pasta with a pasta cutter

Egg Yolks in Flour for Egg Yolk Pasta Dough

Egg Yolk Pasta Dough

This is a recipe for vibrant yellow fresh pasta dough. Make it into any pasta shape you desire.
3.24 from 21 votes
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Prep Time 20 minutes
Resting Time 1 hour 10 minutes
Course Dinner
Cuisine Italian
Servings 22 Ounces

Equipment

  • Wooden Cutting Board
  • Medium Bowl
  • Fork
  • Benchscraper

Ingredients
  

  • 8 Larg Egg Yolks
  • 2 Large Eggs
  • 330 grams Type 00 Flour or All-Purpose flour
  • 40 grams Semolina Flour
  • 2 Tsp Light flavored extra virgin olive oil
  • 1 tbs Water, plus more as needed

Instructions
 

  • In a medium bowl, mix your flours together with a fork or by hand.
  • On a large flat wooden cutting board or work space, dump your flour. With the bottom of the same bowl, make a well in the flour.
  • Add in your egg and egg yolks into the well, plus a splash of extra virgin olive oil. Whisk the egg with a fork, slowly combining the flour.
  • Use a benchscraper to help break up the dough and scrape any bits and pieces back into the dough.
  • Once the flour and egg is somewhat combined, use your hands to start kneading. Knead until smooth (about 10 minutes). If the dough is too dry, add a tablespoon of water at a time. If it’s too sticky, add a sprinkle flour.
  • If the dough is too tough, let the dough rest for 10-20 minutes to let it soften up and knead again until smooth.
  • Cut the dough in half, and flatten out each piece into a rectangular shape. Wrap it with plastic wrap or seal in a plastic bag and let it rest for an hour or until ready to use. Alternatively, store in the fridge for up to 2-3 days (the dough will become less yellow and vibrant as it sits, so using it fresh is best).

Notes

Use this fresh pasta dough to make my Mushroom Ravioli or Fettuccine Alfredo!
Keyword dough, egg yolk, fresh, pasta

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