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.
Ingredients
- ½ cups Italian tipo "00" flour: 3 piece (to taste)
- eggs: 2 piece
- egg yolks: 2 piece (or more if needed)
- olive oil: 1 tsp
- pinch salt: 1 piece
Metric Conversion
Stages of cooking
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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.
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Knead dough with hands until smooth and leathery, about 10 minutes.
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Wrap dough in plastic wrap; let rest until malleable, 1 to 2 hours. Remove plastic wrap.
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Cut dough into four pieces; roll out with a rolling pin. Run flattened pieces through a pasta roller to create desired noodle shape.
