Egg pasta dough
This is a good pasta dough recipe to incorporate into fresh tagliatelle, ravioli or lasagne.
Recipe for 800 grams dough.
Allergens & dietary requirements
- Gluten
- Egg
- Vegetarian
Ingredients
- 500 g pasta flour tipo 00
- 5 eggs
- 2 egg yolks
- 5 g salt
Preparation method
- Mix the flour with the salt.
- Make a well in the flour and fill with the eggs and yolks.
- Working from the centre mix the flour into the eggs. Knead briefly into an elastic dough.
- While kneading the dough you may want to moisten your hands with water from time to time if the dough feels a little stiff.
- Divide into two portions and wrap in plastic foil.
- Set aside for half an hour to rest. The dough will now become more flexible.
- Process the dough into the desired shape and thickness.
- Fresh pasta should be cooked very briefly (just a few minutes). The exact time depends on the product you are making,
Serving suggestions
- e.g. tagliatelle, ravioli or lasagne.
- In an composition with components of tomato, veal mince, and red wine.
- Perfect combined with eggyolk, smoked bacon, and chives.
