Easy Homemade pasta dough recipe with golden egg yolks | Italian cuisine
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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!
Пікірлер: 34
I made it! And I love it! It's the best pasta that I've ever maden It wasn't easy 1st problem - don't have such flour in shops in my area, but I've read what kind of is it and found smth similar 2nd problem - eggs not in gramms (eggs that I have in shops near me are much smaller than in the video, but I understood it too late). i'm not a master in making pasta and it was difficult to find out how many of them do I need But still the first try and I'm satisfied with a result Thank you ^_^
Thank you for recipe!!🎉🎉🎉❤❤❤
@mateo.zielonka
3 ай бұрын
My pleasure 😊
I was wondering, how long have you been making pasta for? You seem like a master 😮
@mateo.zielonka
4 ай бұрын
That’s so kind of you :) I have made my first dough 6-7 years ago
Hola Mateo, tengo una pregunta ☝🏼: si me sobra masa puedo congelar para formar pasta para otro día? Espero no confundirte
@mateo.zielonka
8 ай бұрын
Yes x just remove from the freezer day before and defrost in the fridge
@Joy-dr1pb
8 ай бұрын
@@mateo.zielonka thanks ☺️
👍👍👍
May I ask for bicolor pasta: how do you keep the long sheet of dough from stickijg to itself? Tried bicolor tonight and was a bit of a disaster. By the time I filled it...the bicolor pasta was dry...i tried to flour liberally and yet... any advice? Does one just have to work super fast? Also i noticed as I kneaded the dough did not join together after a while...did I overknead?
@mateo.zielonka
7 ай бұрын
Will do video very soon:)
@TechTails
7 ай бұрын
My man! thank you @@mateo.zielonka
Hi, can you replace some of the flour with semolina flour? And what percentage would you suggest
@mateo.zielonka
7 ай бұрын
Yes I will recommend 70 flour to 30% semolina
@user-wt1ec4ni2q
4 ай бұрын
Зачем?
@TinkerBell_ottink
3 ай бұрын
@@user-wt1ec4ni2q к другому комментарию ответили, что если нет такой муки 00, то часть муки модно заменить на манку, вот и спрашивают о пропорциях
What's 00 flour? We just had low-protein, medium-protein, or high-protein flour here in Indonesia.
@mateo.zielonka
7 ай бұрын
00 flour is finely ground flour ranging around 12% protein
@ninnatiska
7 ай бұрын
@@mateo.zielonka Oh, that's a mean low-protein flour. OK, I get it. Thank you...
@user-wt1ec4ni2q
4 ай бұрын
@mateо.zielonka если мука обычная, то тоже столько же яиц надо? Или меньше?
@user-wt1ec4ni2q
4 ай бұрын
@@mateo.zielonkaпоэтому вы столько яиц берете? Почему такую муку используете?
Your recipe is 260g 00 flour , 2 whole egg and 3 egg yolk. But why your video is mention 480g 00 flour , 2 whole egg and 4 egg yolk?
@mateo.zielonka
6 ай бұрын
You can add additional 20 g of flour + 1 egg yolk :) same recipe base but will give extra 35 g of dough
@pnsp33
3 ай бұрын
@@mateo.zielonkathis still doesn’t add up
@JohnGraham-tb8zm
2 ай бұрын
It’s 100 grams of flour per egg and add another 20-25g of flour per additional yolk. Dough is always a feel too though so that’s a good start. Personally I go with premium eggs with very orange yolks and caputo pasta flour. 250g of flour with 2 whole eggs and 2 yolks. Have fun
Can I make it with a rolling pin, without the pasta machine
@mateo.zielonka
3 ай бұрын
Yes ! Absolutely :)
It's hard to get 00 flour in my country, can I use all purpose flour instead?
@mateo.zielonka
5 ай бұрын
Hi, yes you can but quality it’s gonnna be different - can you find semola in your country ?
@tinneshawilkinson5761
5 ай бұрын
@@mateo.zielonka I think so.
I used the food processor method but my pasta dough is never smooth and stretchy like that, it’s always hard 🤷🏻♂️
@mateo.zielonka
4 ай бұрын
Is it to hard ? Try adjusting flour content by reducing 10% of flour
For some reason my dough is way too hard compared to yours...either youre super strong or that dough is soft...mine is never soft like that...its pretty hard
@mateo.zielonka
24 күн бұрын
Try reducing amount of flour - I think it’s the egg weight