Basic Egg Dough

Updated: Mar 5, 2020

Egg + dough, they're the building blocks of pasta life. Once you master this type of dough you will be able to make almost any shape you want!


- 3/4 cup of flour

- 1 whole egg + 1 egg yolk

- Pinch of salt


Measure out your flour on a flat surface and create a well in the center of the pile with your fingers. Crack the first egg in the center of the well and the separate the yolk of the second egg and add to the center of your well. Sprinkle a pinch of salt onto your eggs.

Using a fork, gently mix the eggs, gradually pushing flour from the sides of the well into the center until all of the flour is incorporated. Once the egg is no longer in danger of falling off the table, scrape off your fork and switch to mixing with your hands. You should try to incorporate as much of the flour into the dough as possible.

Once your dough comes together to form a dry dough, knead for about 10 minutes by hand. Once the dough is smooth and elastic, wrap the ball in plastic wrap and set aside for at least 15 minutes. Once your dough is nice and rested, cut into sections and shape as desired!

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