Whole-egg pasta dough

AT A GLANCE

  • Serves 4 people

Whole eggs give this pasta dough a more delicate texture that's ideal for lighter sauces.

  • 400 gm “00” flour, plus extra for dusting
  • 4 eggs
01   Process ingredients and a pinch of salt in a food processor until a dough forms. Turn onto a lightly floured surface and knead until smooth and elastic (3-5 minutes), then wrap in plastic wrap and rest at room temperature (1 hour). Divide dough into four, then, working with one piece at a time, feed through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch, until pasta is 3mm thick.

Topics:

ITALIAN

Recipe:

GOURMET FOOD TEAM

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

FEATURED IN

May 2010

May 2010

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