Basic Egg Pasta recipe

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Ingredients

3 ½ cups Italian Tipo \"00\" flour, or more to taste
2 eggs
2 egg yolks, or more as needed
1 teaspoon olive oil
1 pinch salt

Nutrition Info

72.6 calories
carbohydrate: 0.5 g
cholesterol: 195.4 mg
fat: 5.9 g
fiber: : -
protein: 4.5 g
saturatedFat: 1.7 g
servingSize: -
sodium: 77.8 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pile flour onto a work surface and make a small well in the center, place eggs, egg yolks, olive oil, and salt into the well. Gently stir the egg mixture with a fork, gradually drawing in flour until dough comes together.

  2. Knead dough with hands until smooth and leathery, about 10 minutes.

  3. Wrap dough in plastic wrap, let rest until malleable, 1 to 2 hours. Remove plastic wrap.

  4. Cut dough into four pieces, roll out with a rolling pin. Run flattened pieces through a pasta roller to create desired noodle shape.

Recipe Yield

4 servings

Recipe Note

Basic egg pasta ready to roll, extrude, or shape into whatever type of noodle you desire. This dough can be mixed by hand or with a stand mixer. Like any flour recipe, the amount of flour required isn't a given. It will change depending on the size of your eggs and the humidity of your region.

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