Egg Pasta Dough
This Egg Pasta Dough is used in our stuffed pastas and long pastas like: Tortelli di Gamberi, Cappellacci di Ossobuco, Pappardelle, Tonnarelli etc.
This is a classic recipe using Italian and Japanese techniques.
Add 4 egg yolks into a bowl
Add 4 whole eggs into the same bowl
Add 500 g of soft wheat pasta flour in another bowl. Make a well and pour the eggs into it
Using a fork, start to add the flour from the center until no longer sticky
Use you hands to mix just until the dough is homogenous
Knead the dough for 2m to form a ball
Wrap the dough in plastic. Let it rest for 10m until the dough is relaxed
Remove the plastic. Knead the dough for about 4m. It should be soft to the touch and the surface should be smooth
Wrap the dough. Let it rest for at least 30m at room temperature until is is completely relaxed
The egg pasta dough is ready
Yield 5 people
Soft Wheat Pasta Flour500 g