I’d like to say I learned how to make this dough in one of the Italian restaurants that I cut my teeth in, but that’d be a lie. I was coveting the look of the pasta a friend on Instagram made on a regular basis for months. After living vicariously through them, I decided enough was enough and finally broke. I messaged them and even offered to pay for their recipe and instructions, but they weren’t having it.
The recipe was freely given to me that day, so I thought I would pay it forward and let anyone who yearns for al dente noodles the same opportunity that I was given.
Just Egg gives not only gives our dough a great springy texture, but also will lend our pasta the golden yolky color we want. Keep in mind that the dough will be shaggy and tacky for the first few minutes of kneading. Don’t stop until enough gluten is formed and you have a smooth and firm ball.
Recipe by
Cody Lentini - Published on 5/18/2022, 9:44:52 PM