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–+ servings

Easy Homemade Egg Yolk Pasta Dough

This homemade egg yolk pasta dough is the most delicious and indulgent pasta dough recipes you can make plus its easy to make and customize!
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Prep Time: 12 minutes
Cook Time: 3 minutes
Resting Time: 30 minutes
Total Time: 45 minutes
Course: dinner, Main Course
Cuisine: American, Chinese, Italian
Keyword: from scratch pasta, homemade, homemade pasta, homemade pasta dough, pasta dough from scratch
Servings: 3 servings
Author: Ainseanlea @ The Stush Kitchen

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Equipment

  • 1 knife/dough cutter

Ingredients

  • 1 1/4 cup tipo 00 pasta flour
  • 9 large egg yolks
  • 1 TBSP olive oil
  • 3 TBSP water (plus more for boiling)
  • 2 1/2 TBSP salt for boiling
  • all-purpose flour for dusting

Instructions

  • Add tipo 00 flour, egg yolks, olive oil and water in a mixer with a paddle attachment. Let mix on medium speed for about 2-3 minutes just until the dough comes together.
    If not using a mixer, alternatively, add tipo 00 flour to a clean work surface. Make a well in the center then add egg yolks, olive oil and water to center well, mixing with fingers and slowly bringing some flour from edges of well into egg yolk mixture. Do this until dough comes together
  • Remove dough from mixer (if using) and turn onto a floured work surface and knead until smooth (about 5 minutes). The dough is ready if it gently pulls back into place once stretched a little by hand.
  • Shape the dough into a ball, wrap in plastic wrap or cover with clean kitchen towel and let it rest for at least 30 minutes. If resting overnight refrigerate for up to 3 days and allow to come to room temperature before proceeding with next step
  • Cut the dough in 6-8 equal pieces and pass through your pasta roller (if using) at the number 6 setting.
    If not using a pasta roller, roll out to about 50 mm. The less pieces you cut the dough ball into, the longer your end noodle will be.
  • Using all-purpose flour, heavily dust both side of your pasta sheet. Then, following the longer edge, fold it over on itself in 4-6 inch increments.
  • Now, using a sharp, dry knife or dough cutter you can customize the shape of your pasta. Cutting in 1/4 inch strips for fettuccine, 1 inch strips for pappardelle or simply trimming it to the size of your casserole dish for lasagna!
  • To cook, add to boiling salted water and let boil for 2-3 minutes. If making lasagna, no boiling is needed for lasagna recipes as the pasta cooks while it bakes.
  • Enjoy immediately in your favorite recipes or store in the refrigerator in an airtight container overnight and cook within 24 hours.
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