Egg Pasta

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This recipe is for pappardelle, flat ribbons of pasta that are often served with hearty sauces.

4 cups “00” flour
8 large fresh egg yolks, at room temperature
2 Tbsp extra-virgin olive oil
3/4 to 1 cup water

uncut pasta1. Place the flour, egg yolks and olive oil in a food processor to combine. Using the feed tube, slowly add the water, pulsing between additions. The dough will just start to come together and should not form a ball. Remove the dough and place on a floured board. Knead by hand until the dough is soft and satiny, about 2 minutes. Wrap the dough tightly in plastic wrap and allow to sit on the counter for at least 30 minutes.

2. To roll, cut the dough in half, keeping the other half wrapped in plastic, and dust liberally with flour. Beginning on the widest setting for your pasta machine, feed the dough into the machine and work your way down to #1 thickness, dusting with flour between each roll. As you roll on the final setting, dust and fold the dough over into foot-long segments.

3. With a sharp knife, cut the rolled dough horizontally at one-inch intervals. Put on a baking sheet and toss with semolina. You can leave the cut pasta on a baking sheet or wire rack while rolling the second half of dough. Cook the pasta in 6 quarts of boiling salted water for 3 to 5 minutes or until al dente.

Makes approximately 2 pounds pasta

Reprinted with permission from Ethan Stowell’s New Italian Kitchen by Ethan Stowell and Leslie Miller, © 2010. Published by Ten Speed Press, a division of Random House.

Photo by Leah Harb

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