Champagne Egg Yolk Pasta Dough

Champagne Egg yolk pasta dough
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This sophisticated black-tie pasta dough is the ultimate indulgence. The egg yolk adds a silkiness to the pasta while the crisp champagne add lightness.

I like to aim for a 60% hydration for this dough. The amount if champagne will depend on how much your egg yolk weighs. My egg yolk weighed 16 grams so I used 44 grams of champagne.

The pasta dough recipe makes enough for 2 starters.

Check out our Champagne truffle spaghetti recipe here!

Champagne Egg Yolk Pasta Dough

Prep Time 15 mins Rest Time 30 mins Total Time 45 mins
Servings: 2


Silky, light, luciourios and elegents pasta dough made with egg yolk pasta dough. 



  1. Prepare the pasta dough

    Add flour to a blow and make a well in the middle. Add the egg yolk  and champagne. Whisk the egg yolk and champagne, bringing in flour from the edges of the well until combined. Knead the dough for 5-10 minutes or until elastic and smooth.  The pasta dough should be soft and silky. 

    Wrap and set in the fridge for 30 minutes. 

    I recommend starting the dough in a bowl to avoid the champagne from foaming out of the flour well.

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