Egg dough from Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes (page 18) by Missy Robbins and Talia Baiocchi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Baxter850 on January 03, 2026

    Very good and once properly prepared, it was very easy to work with. Used 24 egg yolks (didn’t weigh) in January. The dough was way too dry at first (should have weighed the egg yolks) so added water (much more than 1 Tbls). This was my first time making pasta. It was tough to knead this dough—don’t know whether all dough is like that or just this one.

  • rmardel on July 20, 2025

    This was fabulous! I used a combination of duck eggs and regular chicken eggs, which meant I needed fewer eggs (measured by weight). I also made with an imported Italian gluten-free pasta flour. The results were excellent, with great flavor and texture. I will make again.

  • JuneHawk on April 30, 2022

    I was skeptical about so many egg yolks, but when I weighed mine, I actually had to use 3 more than the recipe called for. The dough was pretty firm and hard to knead, but it cut beautifully and cooked and tasted great. Definitely rich so probably not an everyday dough.

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