Egg pasta dough
Pasta / Winter / Mitch Orr / Serves: 4

8 egg yolks
1 egg
3 tsp extra-virgin olive oil
375 gm “00” flour


Makes 600gm


Gourmet Traveller
February 2014

Whisk yolks, egg and oil with 1 tsp fine salt in an electric mixer fitted with a paddle until combined, then add flour and mix on low-medium speed until fine crumbs form.
Test by squeezing a handful – if it holds together nicely there’s enough moisture; if it crumbles, add a small amount of water (about 1 tbsp) and mix, then test again.
Bring dough together on a work surface, knead until smooth, then divide into 2 balls, wrap in plastic wrap and press as flat as possible.
Refrigerate to rest for at least an hour or overnight.
Bring dough to room temperature before rolling.

Divide pasta dough into 6 pieces and, working with a piece at a time, flatten then roll through a pasta machine, starting at the widest setting and dusting with flour as necessary.
Fold in half and repeat until pasta is smooth and silky, then continue rolling and folding, reducing the settings notch by notch each time, until dough reaches a thickness of 2mm.