Italian
Egg Pasta
by Fabrizio Sepe · 119K subscribers on YouTube
A homemade egg pasta recipe using a blend of 00 flour and semolina for extra texture, with whole eggs and egg yolks for richness. Rest the dough for at least 30 minutes before rolling.
- Difficulty
- medium
Ingredients
5 items- 450 gFarina Doppio 0
- 50 gSemola di Grano Duro Rimacinato
- SaltA pinch
- 3 pcsWhole EggsAdjust based on egg size; if dough seems too dry add another yolk, if too wet add a little flour.
- 3 pcsEgg Yolks
Method
- In a large bowl or on a work surface, mix 450 g of 00 flour and 50 g of remilled durum wheat semolina with a pinch of salt.
- Make a well in the center and crack 3 whole eggs and 3 egg yolks into it.
- Beat the eggs with a fork and gradually incorporate the flour from the edges until the mixture is shaggy.
- Once the eggs are absorbed, use a pastry scraper and your hands to knead the dough until smooth and elastic, about 8–10 minutes.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
- After resting, the dough is ready to be rolled out and shaped into your preferred pasta format.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
