Egg fettucini

Egg Fettuccine

Yield: 48 (2.25-oz.) servings


  • 4 lb. all-purpose flour
  • 8 oz. dried egg yolk
  • 36 oz. water
  • 2 oz. vegetable oil or light olive oil

Total approximate weight: 6 lb., 14 oz.


  1. Using a 3-speed mixer at first speed, mix flour with flat beater for 30 seconds.
  2. Adjust mixer speed to second speed and add dried egg yolk.
  3. Gradually add water. Mix 1 minute. Exchange dough hook for flat beater; knead 2 minutes.
  4. Remove mixture from bowl; divide.
  5. Hand knead 1 minute each; cover with plastic wrap. Let dough rest 15 minutes.
  6. Extrude dough in 8-12 oz. batches through pasta machine as directed.
  7. Allow pasta to dry on racks or wax/baking paper for 5 minutes.
  8. Cook in salted boiling water until tender, 2-4 minutes.

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