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Whole-egg pasta dough

Australian Gourmet Traveller recipe for whole-egg pasta dough.

By Gourmet Food Team
  • 20 mins preparation plus resting
  • Serves 4
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Whole-egg pasta dough
Whole eggs give this pasta dough a more delicate texture that's ideal for lighter sauces.


  • 400 gm “00” flour, plus extra for dusting
  • 4 eggs


  • 1
    Process ingredients and a pinch of salt in a food processor until a dough forms. Turn onto a lightly floured surface and knead until smooth and elastic (3-5 minutes), then wrap in plastic wrap and rest at room temperature (1 hour). Divide dough into four, then, working with one piece at a time, feed through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch, until pasta is 3mm thick.
  • Author: Gourmet Food Team