Egg Pasta Dough Recipe

By The Cooking World, Editorial Staff

December 24, 2021

Missy Robbins Egg Pasta Dough Recipe

Homemade pasta is one of the best things you can do in the Kitchen. Making it from scratch is very simple, very inexpensive, and very delicious. If you’ve ever tasted fresh pasta, you probably don’t need any convincing. One of the best things in making your one pasta, so today we decided to share with you an Egg Pasta Dough Recipe from Pasta cookbook, by Missy Robbins.

This recipe is very easy to make! First is 00 flour, if you want to make perfect pasta you should definitely use it. Using 00 flour makes the pasta much finer, and more importantly, the gluten strands activate so much quicker when the pasta is so much finer.

If this is your first time making pasta don’t worry, even if you don’t end with a perfect ball you will have a great time doing it.

PREP TIME

10 to 15 minutes

COOK TIME

serves

Ingredients

500 g (3 cups and 2 tablespoons) 00 flour, plus more for kneading
454 g (24 to 26) egg yolks

Special Equipment

Bench Scraper
‍‍Measuring Spoons
Measuring Cups
Digital Scale

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Instructions

To begin, place the flour on your wooden work surface and create a barricade with a center sanctuary for your yolks that is 12 to 15 cm (5 to 6 inches) in diameter but not more. If you create too much space, your barricade won't be strong enough to hold the yolks as you begin to incorporate the flour. To avoid any additional risk to your barricade, mix, but do not beat, your yolks before adding them to the well.
Kick off by adding half of the yolks to the well and use a fork to incorporate the inner layer of flour, stirring in a continuous motion around the circumference to combine. Continue adding the rest of the yolks, incorporating the flour as you go. If you bust through your barricade, not to worry. Use your bench scraper to catch the egg mixture that is thick enough to contain itself. Set your tools aside, roll up your sleeves, and get to work kneading. The dough will be sticky at first, so as you work it, continue to remove the dough that clings to your hands and return it to mass.
The dough will begin to firm up as the gluten is activated by kneading, but if it feels a touch too dry and is not integrating, gradually add about 1 tablespoon room-temperature water to loosen it. The kneading motion is simple, but it does take some time to get the rhythm right. You essentially want to fold the dough in on itself, pressing down and away from your body with the heel of your dominant hand, relying on the weight of your body to do so. Rotate it 180 degrees, fold and press again. Repeat this rotating, folding, and pressing motion until the dough is smooth and relatively firm to the touch, 8 to 10 minutes. Use your bench scraper to clean off any pieces of dough that clump and stick as you're kneading. Lightly dust the board with flour if needed; be careful not to add too much, as it will dry out the dough.
When properly kneaded, the dough should resemble the texture of Play-Doh and should sing back just slightly when poked. Cover the dough with plastic wrap and set it aside for at least 30 minutes. This allows the dough to become more pliable. If you're not forming past until the evening or the next day, place the dough in the refrigerator and remove it 20 minutes before you plan to roll it out ao it returns to room temperature. Use the dough within 24 hours.