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Egg Pasta Dough

Recipe photo courtesy of Paola + Murray

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.

Source: Martha Stewart Living, October 2019
Total Time Prep Yield

Ingredients

Directions

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. 

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