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  • Writer's picturemor beja

Fresh pasta - yolk dough

I've already posted one recipe for fresh pasta,

This recipe is a little different, here I use only '00' flour.

The previous recipe combines both smolina flour and '00' pasta fresca flour. And eggs of course.

There I also explained a bit about these types of flours. Here is a link to the recipe with the smolina. And as I mentioned there - the dough that contains smolina I won't use when I want to make stuffed pasta.

Well, which recipe will I use that I want to make ravioli or tortellini? [Or any other type of stuffed pasta]

I'll use this recipe !!

I use only '00' flour, eggs, egg yolks, a little olive oil, milk and salt for this dough.

This dough is more delicate and perfect for making ravioli or tortellini etc. but is also suitable for linguine or almost any other shape of pasta!

I have already uploaded a video to IGTV showing the preparation stages of this recipe, whoever wants to see it click - here

It's in Hebrew, but the visual is very clear :)

Another thing I will mention, I always have smolina flour when I make pasta. Even if it is not part of the dough, I always sprinkle over the pasta and place my pasta after I have finished shaping it on smolina flour that it won't stick!

In the previous recipe I wrote a little more extensively about pasta, here I wanna be more brief!

And I'll just say - pasta is life!

Make pasta, eat pasta, be happy.


  • 330 grams of flour '00' pasta fresca

  • 220 grams of eggs - 2 whole eggs (L) and 5 egg yolks

  • 10 grams of olive oil

  • 10 grams of milk (you can drop it for kosher reasons if you want to prepare a meat dish or so)

  • 1 gram of salt


  • Set aside two tablespoons of the amount of flour and place the rest of the flour on the work surface.

The reason I keep some flour aside is that each type of flour behaves differently and absorbs liquids differently. Sometimes the season and the amount of moisture in the air also affect the process. So I keep some of the flour aside and add it later if necessary. I usually use it all though.

  • Mix the rest of the ingredients - the eggs, yolks, oil, milk and salt together in a bowl.

  • Make a niche in the flour and pour the egg mixture into it.

  • Begin to combine the flour and eggs gradually.

  • Add a little flour from the sides and mix. Repeat the operation.

  • When the mixture starts to get very thick, start kneading and combining all the flour and eggs with your hands.

  • Knead the dough until a smooth and even dough is formed.

  • If the dough is sticky, add some of the flour we kept aside at the beginning. Add al of it if needed.

  • When the dough is ready, shape it into a rectangle, wrap it in cling film and refrigerate for at least half an hour.

  • It can also be left in the refrigerator for up to 24 hours.

  • Remove the dough from the refrigerator and divide it, the unused parts should be kept in cling film so that it won't dry out.

  • At this point you can roll out the dough or create shapes out of it. You can roll with a rolling pin if you don't have a pasta machine.

Enjoy! :)


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