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Whole egg pasta dough

Australian Gourmet Traveller recipe for Whole egg pasta dough

By Alice Storey & Emma Knowles
  • 40 mins preparation plus resting
Whole egg pasta dough
Whole egg pasta dough


  • 400 gm "00" flour, plus extra for dusting (2⅔ cups)
  • 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), wrap in plastic wrap and set aside to 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.


This recipe is from the April 2012 issue of .

  • Author: Alice Storey & Emma Knowles