Basic Egg Pasta Dough


  • 280 grams 00 flour
  • 2 whole eggs
  • 4 yolks


  1. Place the flour in the center of a clean board. Make a well in the middle and add the eggs and yolks into it.
  2. Using a fork, whisk the eggs and start to incorporate the flour into the mixture. It will start to form a shaggy mess.
  3. Start to knead the dough using your hand to push the dough away from you and fold over. Continuing to knead for about 8 minutes until dough is smooth. If the dough is feeling too dry, add one tablespoon room temperature water and continue to knead. The dough texture should spring back when poked.
  4. Wrap in plastic wrap and set aside for at least 30 minutes.

Caitlin's Notes:

Using good quality flour such as Central Milling and fresh eggs makes a big difference in the quality of the dough.

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