Egg Yolk Pasta Dough
This is a recipe for vibrant yellow fresh pasta dough. Make it into any pasta shape you desire.
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!