Champagne Egg Yolk Pasta Dough
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!
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- 100 g Tipo 00 Flour
- 1 Large egg yolk
- 44 g Champagne
- 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.