This is a really easy and straightforward pasta recipe, and this dough can be used for multiple recipes, from tagliatelle to ravioli.
You can make it using all-purpose flour, but 00 flour will give it a better texture!
Place 360 g of all-purpose flour on a clean surface and make a well in the center
Pour 300 g of beaten egg yolk into the well
Incorporate the eggs into the flour by hand, pushing from the edges to the center. Knead until a tight ball can be formed
Stretch cling film over the work surface and drizzle it with olive oil. Rub the top and the bottom of the dough in the oil
Wrap the dough and refrigerate it for 12h to relax the gluten and hydrate the flour. The pasta dough is ready
Use it to make your favorite pasta shape!
Yield 660 g
All-Purpose Flour360 g
Beaten Egg Yolk300 g
Olive Oilto drizzle