Name: Pasta Dough (Egg)
Prep time: 30 min
Total time: 270 min
Ingredients: 300 g Tipo "00" Flour; 300 g Semolina Flour (Plus extra for the surface); 6 lg Egg Yolks; 30 ml Water (Room temperature)

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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

Rest Time 4

Total Time 4 30

Course Main Course

Cuisine Italian

Servings 4 people

Equipment

1 Stand Mixer
1 Large Cutting or Pasta Board
1 Tea Towel

Ingredients

300 g Tipo "00" Flour
300 g Semolina Flour Plus extra for the surface
6 lg Egg Yolks
30 ml Water Room temperature

Instructions

Combine all dry ingredients in a Stand Mixer with a Dough Hook attachment
Whisk Egg Yolks and about 30 ml of room-temperature Water
Slowly pour into Stand Mixer
Increase speed to medium and mix until dough forms pellet-sized balls
Flour surface liberally with semolina and knead the dough ball for five minutes
Cover dough (wrap, sealable bag, or bowl with damp tea towel) and let rest in fridge for no less than two hours.