
Added by Frederik Einshøj
A classic egg-rich pasta dough using both whole eggs and extra yolks for a richer, more golden result. Works well for tagliatelle, pappardelle, or lasagne sheets. The dough can be made ahead and refrigerated, wrapped tightly, for up to 24 hours before rolling.
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Put the flour, salt, eggs, egg yolks, and olive oil into a food processor and pulse until the mixture resembles coarse crumbs.
Tip into a bowl and knead briefly to bring together into a dough.
Turn out onto a lightly floured surface and knead for a few minutes until the dough is smooth and elastic.
Wrap in cling film and rest for at least 30 minutes.
Cut the dough into two pieces and work with one at a time, keeping the other covered with cling film.
Roll out the dough slightly and feed it through the pasta machine on its widest setting several times. Adjust the setting one notch at a time, passing the dough through each setting until it is about 1mm thick.
Hang the pasta sheets to dry over the back of a clean chair while you roll the remaining dough.
Pass the pasta sheets through the tagliatelle cutters on the machine, or cut by hand into strips about 1cm wide.
Lift the noodles from one end, dust lightly with flour to prevent sticking, and twirl into nests on a tray. Repeat with the remaining pasta.
Cook the tagliatelle in boiling salted water for about 1.5–2 minutes until al dente.
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