Go Back

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
Rest Time 4 hours
Total Time 4 hours 30 minutes
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.
Keyword Dough, Pasta