Rich Egg Dough
This is my favourite rich egg pasta dough recipe. People often ask why my pasta is so golden. It’s a combination of rich-yolk eggs from happy free-range hens and extra egg yolks, which also help to make a smoother, more pliable dough.
Makes 400g/14oz, enough to serve 4
- 260g/9oz of Italian 00 flour, plus more for dusting
- 2 whole eggs + 3 egg yolks
Place the flour on a clean worktop or pastry board and shape it into a mound. Make a well in the centre and crack the eggs into it.
Using a fork, break the eggs yolks and start to whisk them, drawing in the flour a little at the time. Continue to combine together with the fork, then when everything starts to come together, start to knead the dough. Use the heel of your hand and push away from you, using your other hand to turn the dough 90 degrees after each knead – you will soon develop a lovely rhythm. Continue to knead for 8–10 minutes until the dough is nice and smooth.
Now form the dough into a flat disc, as this will make it much easier to roll out later. Wrap it tightly in clingfilm and rest in the fridge for at least 30 minutes, or ideally overnight. Resting it makes the structure of the dough smoother and more pliable, so it’s much easier to roll out and shape.
To make with a food processor
If you have one you can make pasta dough in a food processor, which is really quick and easy. At home I usually make it by hand – I put some music on and knead to the rhythm of some 80s classics!