Egg Pasta

When you think about making pasta, this is probably what comes to mind. Rich yellow dough, rolled into sheets and then shaped however you like. This dough is drier than the semolina dough, and can be a little tricky to get right.  Its easier to work with if you have a pasta roller, but a rolling pin and some elbow grease will do the trick too! 

the dough

There is a lot of room for variation , find a standard recipe here!

the shapes

coming soon

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© 2020 by Emily Trotochaud 

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