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Egg Pasta Dough

This egg dough recipe is easy, fast and delicious, just know, this pasta is very tender. We recommend using this dough for long noodles like tagliatelle or spaghetti.



4 servings


About 1.5 hours total (30 minutes active)


500g"00" wheat flour24egg yolks10gsalt5golive oil


500g"00" wheat flour10gsalt

Combine flour and salt. Mix thoroughly to distribute salt. Set aside

24egg yolks5golive oil

Combine egg yolks and olive oil in a separate bowl. Whisk together with a fork, breaking all yolks.

flour mixtureegg mixture

Whisk the flour mixture slowly into the egg mixture with your fork. Work in small increments, making sure to break up any lumps so the dough stays nice and homogenous.

Once the dough becomes thick and difficult to whisk, begin using your hands to work the flour into the dough until it comes together into a smooth, pliable mass. It should be quite dense, but not dry.

Continue kneading for 10 more minutes to develop the gluten network and build texture.


Seal the dough in an airtight container or wrap tightly with plastic wrap and allow the dough to rest for at least 45 minutes before using.