Food & Cooking Recipes Recipes by Region Italian Recipes Egg Pasta Dough Be the first to rate & review! By Greg Lofts Greg Lofts Website Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on March 6, 2023 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 15 mins Yield: 1 pound The pasta-bilities are endless with this recipe that yields a supple, springy fresh egg pasta dough that's so easy to work with, you won't even need a pasta maker—a rolling pin will do just fine. A combination of whole eggs and egg yolks contributes to the dough's easy workability and rich flavor. A blend of specialty flours, the super-fine "00" and coarser semolina, result in a pasta with a delicate texture and the perfect amount of chew. Give this dough a try when making Garganelli with Fennel Puttanesca or Ricotta Raviolo with Garlicky Greens. Ingredients 1 ½ cups "00" flour, plus more as needed ½ cup semolina flour 2 large eggs plus 6 large egg yolks, room temperature 1 teaspoon extra-virgin olive oil Directions On a clean work surface or in a large bowl, combine both flours. Make a well in center; add eggs and yolks, 1 tablespoon warm water, and oil. Using a fork and whisking outward from the center of well, gradually incorporate flour mixture into egg mixture until a ragged dough forms. Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. While kneading, add more water, 1 tablespoon at a time, if dough feels too dry; or add more "00" flour, 1 tablespoon at a time, if dough feels too sticky. Divide dough in half. Pat each half into an approximately 1-inch-thick square; tightly wrap in plastic and let stand at least 1 hour and up to 3 hours before using. Paola + Murray Cook's Notes Look for "00" and semolina flour in the baking aisle of your local supermarket. Alternatively, you can find them online or at Italian specialty stores. Rate it Print