Egg fettucini

Egg Fettuccine (dried eggs)

View liquid egg formulation

Yield: 12, 3-ounce servings

 

Egg Fettuccine

Ingredients Percent(%) Grams Volume
Flour, all-purpose 58.18 593.45 4 3/4 cups
Egg yolk, dried 7.27 74.18 1 cup
Water 32.73 333.82 11.5 fl. oz.
Olive Oil 1.82 18.55 0.5 fl. oz.
Total 100.00 1020.00

Method of Production

  1. Using a standing mixer fitted with a paddle attachment, combine all the ingredients; mix for 1 minute.
  2. Remove the paddle attachment and switch to a dough hook; knead the dough for 2 minutes.
  3. Remove mixture from bowl; divide into 250 g portions. Cover with plastic wrap and allow to rest for 30 minutes.
  4. Extrude the dough through a pasta machine as directed by the manufacturer’s instructions.
  5. Allow pasta to dry on baking sheets for 5 minutes.
  6. Cook in salted boiling water until al dente, 2-4 minutes.

 

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