Egg Pasta Dough
For 4 servings of pasta, you're going to need...
500g "00" wheat flour
24 large egg yolks
5g olive oil
- About 1.5 hours total (30 minutes active time)
- mixing bowl
- airtight container or plastic wrap
- In a bowl:
+ 500g flour
+ 10g salt
Mix thoroughly to distribute salt. Set aside.
- In a large mixing bowl:
+ 24 egg yolks
+ 5g olive oil
Whisk the mixture with a fork to break all the yolks.
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.