European Flour Pasta All'uovo Recipe

Pasta Fresca All’uovo – Golden Tender Pasta Made From Egg Yolks

This basic egg pasta is made with whole eggs and is both luxurious and down to earth at the same time. The proportions are perfect: you can make more, or less, and as long as you keep to these proportions, the dough will be lovely. A pasta this delicate is best with only a gilding of melted butter and a sprinkling of delicious, grated cheese.

Serves

4

Preparation Time

45 minutes

Resting Time

1 - 3 hours

INGREDIENTS

210 g Italian type 00 flour
85 g semolina flour
8 large or 10 small eggs
1 tablespoon water, or as needed
1-2 teaspoons extra virgin olive oil, or as needed

METHOD

Combine the flours and, on a working surface or board, make a well. Pour the eggs, water and extra virgin olive oil into the well, then gradually, using a fork, work the egg mixture into the flour until it forms shaggy bits and can be pressed together to form a dough. Knead 10 minutes, until smooth and springs back when pressed with a finger.

If it is too dry, add a little water; too wet and sticky, add a little more flour.

Wrap in cling film and leave to rest for an hour at room temperature, or up to 3 hours, refrigerated.

Roll out, as for pasta, either with a rolling pin or a hand-cranked pasta machine and cut as desired.

The cooking time will depend on the thickness of the pasta – for tagliatelle, for example, normally 2-3 minutes in boiling salted water, but taste-test a strand after 2 minutes to achieve your perfect al dente texture.