This super Easy Egg Yolk Pasta can be made in as little as 15 minutes. A velvety smooth pasta dough made almost entirely in the food processor. After a short rest covered on the counter, roll out the dough with a pasta machine or by hand, like grandma used to do.
A very versatile recipe too, use the flour you have on hand. Using double zero flour “00” gives a soft and silken pasta that‘s a dream to handle. No “00” on hand? No worries, All-Purpose is a great choice too and has a beautiful balance of a silky, chewy noodle that stands up to any sauce.
Linguine: means “little tongues” in Italian, a flat broad noodle about 10 inches long and 1/8 inch wide. Perfect for: Tossing with sauce. Ideal sauces: Tomato, pesto, olive oil, and seafood.
Spaghetti: Thin, round strands, about 10 inches long. A rod shaped pasta between 0.090 and 0.045 inches in diameter. Perfect for: Tossing with sauce. Ideal sauces: Tomato, meat, pesto, seafood. (ours pictured below)
Pappardelle: meaning to “Devour” in Italian. Perfect for: Tossing with sauce. Ideal sauce: Tomato, meat, and vegetable.
Orecchiette: means “little ears” in Italian. Perfect for: Tossing with sauce. Ideal sauces: Meat, cream and seafood.
Pasta Water is a Secret Weapon in Sauce Creation!
Pasta water is wonderful for developing sauces, adding flavor, thickening and magically bringing the pasta and sauce together. Add about 1/4 -1/2 cup of reserved pasta water to your sauce before adding the pasta.
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How to Make Easy Egg Yolk Pasta
Ingredients
- 2 1/4 cups/290 grams double Zero "00" or all-purpose flour
- 3/4 teaspoons kosher sea salt finely ground
- 2 whole large eggs room temperature
- 3 egg yolks room temperature
- 1 Tablespoon extra virgin olive oil more as needed
Instructions
- In a food processor, pulse together flour and salt. Add eggs, yolks, and oil and run the machine until the dough holds together. If the dough looks dry, add another teaspoon olive oil. If the dough looks wet, add a little flour until dough is tacky and elastic.
- Empty dough onto a work surface and knead briefly until very smooth. Wrap in plastic and rest at room temperature for 1 hour or in the fridge overnight.
- Cut the dough into 4 pieces, keeping them covered with plastic wrap or a dish towel when not in use. (If you’re rolling the dough out by hand, rather than using a pasta machine, cut it into 2 pieces instead.) Using a pasta roller set to the thickest (widest) setting, roll one piece of dough out into a sheet. Fold the sheet in thirds like a letter and pass it through the machine 2 more times on the same setting.
- We use a pasta roller and rarely go past the 6 line mark, as the pasta becomes to thin even for angel hair. As you become more familiar with the texture and workability of the dough it will become second nature.
- Place cut pasta on a flour-dusted sheet tray and cover with a dish towel while rolling and cutting the remaining dough. Make sure to sprinkle flour over the cut pasta before you place another layer on top. If not using immediately, cover the sheet pan with a dish towel to keep the dough pliable.
- Bring a large pot of well-salted water to a boil, add fresh pasta and boil for 1 to 3 minutes, depending on the thickness of the pasta. Drain well, but don’t rinse.
Notes
- Prep time is approximate.
- To roll out by hand, use a rolling pin to roll each of the 2 pieces of dough out on a lightly floured surface. This may take you a little longer than using a pasta maker, but it is easy to do. Roll out until the pasta is as thin as you would like, about as thick as a penny fettuccine and pappardelle, thinner for lasagna and manicotti.
Interested in some more Authentic Italian Recipes to use with our awesome Egg Yolk Pasta? Try some rich creamy Black and Blue Alfredo on for size, amazing flavor thanks to a secret ingredient! Straight from my pops restaurant to you!
If your in a more traditional mood then you will defiantly want to cook up a big pot of our Authentic Red Sauce, it’s a pure Italian Sunday!
Or possible a big bowl of Lasagna Soup with long velvety noodles throughout. A fast recipe that’s seriously deep in flavor!
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
I’ve actually never made my own pasta and it’s something I’ve always wanted to do but have been terrified for some reason. Yours doesn’t look as intimidating as others and I actually may try this!
You can do it, Felicia! Plus what’s the worst that can happen? You throw out a batch of dough? We all have to start somewhere and this is an easy pasta to make, if you don’t have a pasta machine, roll it out with a rolling pin and hand-cut some lovely pappardelle noodles! 🙂
This looks SO easy! I cant wait to try! Thanks for the awesome recipe <3
Awesome, Josi!! Please be sure to share your results with us 😀
This is so cool! I’ll admit I never made pasta from scratch, but I need to try it! 🙂
I find it therapeutic, Erika lol You’ll be surprised at the difference in quality and taste 🙂
I haven’t made my own pasta in a long time, but this easy recipe and your lovely photos have me putting this back on my cooking to-do list!
Thanks so much, Patrice! Glad that it’s back on your cooking to-do list and I can’t wait to see what you create! 🙂
I am impressed with all those delectable sauces on that beautiful pasta. Perfect>
Thanks so much, Shari! 🙂
I’ve never tried making my own pasta but you make it seem pretty easy, I might just have to give it a try!
It’s so easy, Ai! Hope you try it one day and let us know how it goes 🙂
Nothing beats fresh homemade pasta! Yours looks really good. I normally use whole eggs but here in Italy there are fresh pastas made with just egg yolks! Next time I want to try yolks and whole eggs like you have done! I’ll let you know how it comes out!
Awesome, Jacqueline! My Nan always made egg yolk pasta and it’s my favorite, I just made it a little easier for today’s busy life 🙂
I love Pasta and this is something which I will try for my kids also . Thanks for sharing the recipe
Thanks so much for visiting, Anindya! 🙂
I used to make my own pasta, but have gotten lazy in my old age lol! This recipe makes me want to do it again though!
Lol, Simone! For quality and flavor, it’s worth the added effort 🙂
I can eat gluten but not feed it to my taste-testers, so will keep up with when I could make a recipe like this for the family. It’s so beautiful, that’s for sure! And I so wish we could find a way for all to just eat good food.
Thanks so much, Beth! I know you make amazing meals too so this is a wonderful compliment 🙂
I LOVE the color of your pasta! We love real pasta at our house 🙂
All about using great quality organic eggs, Kari! Thanks so much for visiting 🙂
I had no idea it would only take 15 minutes to prep homemade pasta! This looks amazing!
Super easy to prep and get resting, Morgan, and so worth the effort too! 🙂
Girl, you brought back memories. My paternal grandparents made all kinds of pasta at home. We even made handmade orzo. There’s no comparison with homemade pasta, ever. Yumm!
They are the best memories, Sonila! We made so many kinds of pasta by hand too, but never orzo! Would love to try though, thanks so much for sharing 🙂
Have never made my own pasta, but would want to some day, this is fine start and nice recipe for the same….thanks for sharing….! this would be a treat for my family 🙂
Thanks, so much Kalyon! It really is a special treat 🙂