Egg Fettuccini


Yield: 48 (2.25 oz.) servings


  • 4 lbs. all-purpose flour
  • 8 oz. dried egg yolk
  • 36 oz. water
  • 2 oz. of vegetable 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 in dried egg yolk.
  3. Gradually add water and oil and mix 1 minute.
  4. Exchange dough hook for flat beater and knead 2 minutes.
  5. Remove mixture from bowl; divide.
  6. Hand knead 1 minute each; cover with plastic wrap. Let dough rest 15 minutes.
  7. Extrude dough in 8-12 oz. batches through pasta machine as directed. 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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