Reviews
Add Rating & Review
Back to Egg Pasta Dough
All Reviews for Egg Pasta Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Egg Pasta Dough
Credit:
Paola + Murray
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes about 1 pound
Ingredients
Ingredient Checklist
1 1/2 cups “00” flour, plus more as needed
1/2 cup semolina flour
2 large eggs plus 6 large egg yolks, room temperature
1 teaspoon extra-virgin olive oil
Cook's Notes
Look for “00” and semolina flour in the baking aisle of your local supermarket. Alternatively, you can find them online or at Italian specialty stores.
Gallery
Egg Pasta Dough
Credit:
Paola + Murray
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes about 1 pound
Gallery
Egg Pasta Dough
Credit:
Paola + Murray
Egg Pasta Dough
Credit:
Paola + Murray
Egg Pasta Dough
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes about 1 pound
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes about 1 pound
prep: 15 mins
total: 1 hr 15 mins
prep:
15 mins
total:
1 hr 15 mins
Yield: Makes about 1 pound
Makes about 1 pound
Ingredients
Ingredients
- 1 1/2 cups “00” flour, plus more as needed
- 1/2 cup semolina flour
- 2 large eggs plus 6 large egg yolks, room temperature
- 1 teaspoon extra-virgin olive oil
Directions
On a clean work surface or in a large bowl, combine both flours. Make a well in center; add eggs and yolks, 1 tablespoon warm water, and oil. Using a fork and whisking outward from the center of well, gradually incorporate flour mixture into egg mixture until a ragged dough forms.
Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. While kneading, add more water, 1 tablespoon at a time, if dough feels too dry; or add more “00” flour, 1 tablespoon at a time, if dough feels too sticky.
Divide dough in half. Pat each half into an approximately 1-inch-thick square; tightly wrap in plastic and let stand at least 1 hour and up to 3 hours before using.
Cook's Notes
Look for “00” and semolina flour in the baking aisle of your local supermarket. Alternatively, you can find them online or at Italian specialty stores.
Cook’s Notes
Look for “00” and semolina flour in the baking aisle of your local supermarket. Alternatively, you can find them online or at Italian specialty stores.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Egg Pasta Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Egg Pasta Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
