How to Make Pasta Dough like SPQR

The dough behind SPQR Egg Dough pastas! Pretty quick recipe and will be a great substitute to the typical recipes that you are making. Let me know what you think in the comments below!

Cookbook – SPQR

Ingredients –

00 Flour – Scant 2 cups (250 grams) – I ended up using more, probably around 300 grams, if not more
Salt – 2 grams
Egg yolks – 220 grams – this came out to 14 yolks for me, but the book says 11 for them
Olive oil – 5 grams

Tools –

Stand mixer (optional)
Bench scraper

Step 1 – Mix the Eggs

If doing by hand – Crack all of the eggs yolks into a bowl, stir in salt and olive oil. Stir until well combined.

If using a stand mixer – Crack the egg yolks in a bowl, add olive oil, set aside. With the paddle attachment, add the flour and salt, combine on low.

Step 2 – Mix together

If doing by hand – Create a flour well on a large work surface, pour the egg mixture. Using a fork or your finger, start to incorporate the egg mixture and the yolk mixture. Continue to incorporate flour into the yolks until the mixture is very tacky, and is tough to further combine flour with the fork.

If using a stand mixer – Slowly start to combine the yolks on low, when all have been poured in, mix for 2-3 minutes.

Step 3 – Final Mix and Knead

If doing by hand – Start folding the flour into the tacky mixture with the bench scraper. Once the mixture is starting to resemble dough, use your hands to knead together. To knead, with your non dominant hand on top of your dominant, press down in the center of the dough with the palm of your hand, and press the dough outwards. Rotate the dough 90 degrees, and continue. When the dough is flat enough, form back into a ball and continue the process for about 10 minutes, until the dough feels like it is not changing consistency. Cover with plastic wrap, and let sit for at least 30 minutes.

If using a stand mixer – Take the mixture out of the bowl, and place onto a work surface to knead. To knead, with your non dominant hand on top of your dominant, press down in the center of the dough with the palm of your hand, and press the dough outwards. Rotate the dough 90 degrees, and continue. When the dough is flat enough, form back into a ball and continue the process for about 10 minutes, until the dough feels like it is not changing consistency. Cover with plastic wrap, and let sit for at least 30 minutes.