Egg Pasta Dough

Special Equipment: Scale, Bowl or Mixer with dough hook (optional), Bench Scraper
Serves: 2-4
Level: Easy

Egg Pasta Dough
yield: 12 3⁄4 Oz


1 ½ Cup | 250 g Tipo “00” Flour
½ Teaspoon | 2 g Kosher Salt
6-7 Each | 100 g Eggs Yolks
½ Teaspoon | 3 g Olive Oil
4 Tablespoon | 60 g Water

  1. Add “00” flour to the table & sprinkle salt on top.
  2. Using your fingers or a bench scraper, create a “well” so your wet ingredients do not escape
  3. Add your yolks, olive oil, & water.
  4. From the center start mixing the wet ingredients with the dry ingredients. Move in a circular motion & move outward.
  5. Using your hand or bench scraper, start folding the outer layer of dry ingredients to fully incorporate
  6. The mixture should resemble a pie dough (crumbly).
  7. Using your hands, start kneading the dough until it is smooth.
  8. Wrap in plastic & rest for at least 20 minutes.

Tips: If your dough is not coming together, add a little more water. If you’re cooking at a higher altitude, you may need to add up to 10% more water.

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