Fresh Egg Pasta

  • Preparation 25 MIN
    Waiting 30 MIN
  • Servings 1
  • Makes 1.8 lb (850 g)



  1. In a bowl, combine the egg yolks, eggs and oil.
  2. In a food processor, pulse the flour and salt. Add the egg mixture. Process for 30 seconds. The dough should not form a ball but rather remain coarse. If the dough forms a ball, add 1 tbsp of flour at a time and pulse until coarse. If the dough is too dry, add 1 tbsp (15 ml) of water or more, if needed.
  3. On a work surface, press the dough pieces together. Knead by hand for 1 minute or until smooth. Cover with plastic wrap and let rest for 30 minutes at room temperature.
  4. Use to make Squash Agnolotti Pasta with Porcini Sauce.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.