Pasta Dough


  • 11 egg yolks
  • 250 g (9 oz) 00 flour, plus extra for flouring
  • 1 teaspoon olive oil
  • A pinch of salt


Using a food processor, blitz all ingredients together until the mixture looks like wet breadcrumbs. Remove from the processor and work the dough on a floured kitchen bench until smooth and elastic. Allow to rest for at least 2 hours before rolling through your pasta machine.


Wrapped in a damp cloth in the fridge for up to 4 hours.