Egg Pasta Dough

This recipe should only be used as a benchmark. The level of hydration can change depending on many factors; time of year and humidity levels, brand of flour, size of eggs, age of flour, and more. For this reason, you must learn the dough by feel rather than recipe.

4 Cups OO flour

4 whole, large eggs

4 egg yolks

2 tsp salt

Makes enough for 4-6 people

In a bowl, add all of the eggs and yolks. Add salt and whisk with a fork until roughly blended. Add 75% of the flour and stir until a rough dough forms. Pour the dough onto the counter and begin needing while adding the remaining flour a little at a time. Keep kneading for 10 minutes. You may not need all the remaining flour, add as much as the dough will allow. After 10 minutes, the dough should be very stiff.

Rest the dough in the refrigerator anywhere from 1-24 hours. The dough will be sofeter and more pliable after resting.