EGG YOLK PASTA RECIPES

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BASIC EGG PASTA RECIPE | ALLRECIPES



Basic Egg Pasta Recipe | Allrecipes image

Basic egg pasta ready to roll, extrude, or shape into whatever type of noodle you desire. This dough can be mixed by hand or with a stand mixer. Like any flour recipe, the amount of flour required isn't a given. It will change depending on the size of your eggs and the humidity of your region.

Provided by Blerghhh

Categories     Everyday Cooking

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 4 servings

Number Of Ingredients 5

3?½ cups Italian Tipo "00" flour, or more to taste
2 eggs
2 egg yolks, or more as needed
1 teaspoon olive oil
1 pinch salt

Steps:

  • Pile flour onto a work surface and make a small well in the center; place eggs, egg yolks, olive oil, and salt into the well. Gently stir the egg mixture with a fork, gradually drawing in flour until dough comes together.
  • Knead dough with hands until smooth and leathery, about 10 minutes.
  • Wrap dough in plastic wrap; let rest until malleable, 1 to 2 hours. Remove plastic wrap.
  • Cut dough into four pieces; roll out with a rolling pin. Run flattened pieces through a pasta roller to create desired noodle shape.

Nutrition Facts : Calories 72.6 calories, CarbohydrateContent 0.5 g, CholesterolContent 195.4 mg, FatContent 5.9 g, ProteinContent 4.5 g, SaturatedFatContent 1.7 g, SodiumContent 77.8 mg, SugarContent 0.2 g

EGG-YOLK PASTA DOUGH RECIPE | GOURMET TRAVELLER



Egg-yolk pasta dough recipe | Gourmet Traveller image

Australian Gourmet Traveller recipe for egg-yolk pasta dough.

Provided by Gourmet Food Team

Categories     

Prep Time 20 minutes

Yield Serves 4

Number Of Ingredients 2

250 gm “00” flour, plus extra for dusting
10 egg yolks

Steps:

  • Process ingredients and a pinch of salt in a food processor until a dough forms. Turn onto a lightly floured surface and knead until smooth and elastic (3-5 minutes), then wrap in plastic wrap and rest at room temperature (1 hour). Divide dough into four, then, working with one piece at a time, feed dough through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch, until pasta is 3mm thick.

Nutrition Facts : ServingSize Serves 4

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Calories 243 per serving
  • Bring a large pot of well-salted water to a boil, add fresh pasta and boil for 1 to 3 minutes, depending on thickness of the pasta. Drain well.
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The pasta-bilities are endless with this recipe that yields a supple, springy fresh egg pasta dough that's so easy to work with, you won't even need a pasta maker—a rolling pin will do just fine. A combination of whole eggs and egg yolks contributes to the dough's easy workability and rich flavor. A blend of specialty flours, the super-fine "00" and coarser semolina, result in a pasta with a delicate texture and the perfect amount of chew. Give this dough a try when making Garganelli with Fennel Puttanesca or Ricotta Raviolo with Garlicky Greens.
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