Egg dough for pasta
4 servings
30 minutes
Egg dough for pasta is the heart of traditional Italian cuisine, the foundation for many types of pasta, from tagliatelle to ravioli. This recipe dates back to ancient times when pasta masters in Italy used simple yet quality ingredients. Its velvety texture and golden hue come from the use of egg yolks, giving the finished dish a rich flavor and elasticity. After a short rest in the fridge, the dough becomes elastic and easy to roll out, and pasta made from it pairs wonderfully with any sauces, from delicate cream to spicy tomato. Such dough is a true classic that delights gourmets around the world.
1
Pour the flour onto the work surface, make a 'well' in the center, and pour in the egg yolks. Whisk the egg mixture with a fork until smooth, then mix with the flour. Knead the dough until elastic.
- Fine-ground flour: 600 g
- Egg yolk: 12 pieces
2
Wrap in plastic wrap and place in the refrigerator for half an hour.
3
Roll out the dough using a pasta machine and shape it as needed.
