Pasta all’ Uovo

Fresh Pasta

Preparation info
  • Makes approximately

    1 kg

    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

This pasta dough is made in a food processor. It is important to use free-range eggs and Italian pasta flour labelled Tipo ‘OO’.


  • 700 g (a good 1.½ lb) pasta flour or plain white flour
  • ½ teaspoon <


Put the flour and salt in a processor and add the eggs and egg yolks. Pulse-blend until the pasta begins to come together into a loose ball of dough.

Knead the pasta dough on a flat surface, lightly dusted with the semolina and a little extra flour, until the mixture is smooth, about 3 minutes. If the dough is very stiff and difficult to knead, you may have to put it back in the process