Egg Dough

This recipe should only be used as a benchmark. The level of hydration can change depending on many factors; time of year and humidity levels, brand of flour, size of eggs, age of flour, and more. For this reason, you must learn the dough by feel rather than recipe.

4 Cups OO flour

4 whole, large eggs

4 egg yolks

2 tsp salt

Makes enough for 4-6 people

In a bowl, add all of the eggs and yolks. Add salt and whisk with a fork until roughly blended. Add 75% of the four and stir until a rough dough forms. Pour the dough onto the counter and begin needing while adding the remaining flour a little at a time. Keep kneading for 10 minutes. After 10 minutes, the dough should be soft and pliable but not sticky.

*The flour will continue to hydrate as you rest the dough, try to kneed in as much flour as the dough will allow.

Rest the dough in the refrigerator anywhere from 1-24 hours.