Classic Egg Pasta Dough



  • 2 cups all-purpose flour, plus more for dusting
  • 2 whole eggs
  • 4 egg yolks
  • 1 tsp. salt


  • Amount:1 cup pasta
  • Calories: 211
  • Fat (g): 5
  • Sat. Fat (g): 1.7
  • Carb (g): 32
  • Fiber (g): 1
  • Protein (g): 8
  • Vegetarian



  • Create a mound of flour on a clean surface and make a well in the center about 4 inches wide.
  • Pour the whole eggs, egg yolks, and salt into the well and beat together with a fork.
  • When well-mixed, gradually incorporate the flour into the eggs until a sticky dough forms.
  • Fold additional flour into the dough, turning the dough about 45 degrees each time, until the dough feels firm and dry and forms a ball (2-5 minutes).
  • Press the heel of your hand into the ball and push forward and down. Rotate the ball 45 degrees and repeat. Continue kneading until the dough becomes smooth and elastic.
  • If the dough seems too wet, add 1 tsp. flour at a time. If it feels too dry, add a few sprinkles of water.
  • Wrap the dough tightly in plastic wrap and rest on the counter top for 30 minutes.
  • Use pasta dough in any recipe for fresh pasta.

Performance Fact

Pasta is a carbohydrate rich food. Carbohydrates are important for athletes as they provide the first line of fuel for training. More carbohydrates are needed on hard training days and for athletes working to gain weight. Pasta is a relatively easy to digest carbohydrate, so it is a good choice for a pre-training or pre-competition meal. Adequate carbohydrate stores are essential fuel for strength and power.