Egg pasta dough

This is a good pasta dough recipe to incorporate into fresh tagliatelle, ravioli or lasagne.

Recipe for 800 grams dough.

Egg pasta dough

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flour, type '00'






egg yolks




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.

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