Handmade Egg Pasta Dough

By Ben · cooked up in Sprig

Golden 00 flour mixed with rich egg yolks creates a dough that feels like silk between your fingers. The secret lies in working it until it springs back when pressed, then letting it rest to develop that perfect elasticity. When you roll it thin enough to read through, you know you've got restaurant-quality pasta that transforms any simple sauce into something special.

Ingredients

• 3 cups 00 flour, plus extra for dusting
• 10 large egg yolks
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fine sea salt

Instructions

1. Mound the 00 flour on a clean work surface and create a deep well in the center, like a volcano crater. The walls should be thick enough to contain the liquid.
2. In the well, add egg yolks, olive oil, and salt. Using a fork, begin beating the eggs while gradually incorporating flour from the inner walls of the well, working in small amounts to prevent the mixture from breaking through.
3. When the mixture becomes too thick for a fork, begin kneading with your hands. Gather any remaining flour and work it into the dough, adding only as much as needed to prevent sticking.

1. Knead the dough vigorously for 8-10 minutes until it becomes smooth, elastic, and springs back when pressed with your finger. The surface should be silky and no longer sticky.
2. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 2 hours. This resting period is crucial for developing the proper texture.
3. After resting, the dough is ready to roll through a pasta machine or by hand into your desired shape. Keep unused portions wrapped to prevent drying out.

Chef's tips

Nutrition (per serving, estimated)

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