Alsatian Noodles - Egg Yolk Pasta Recipe
Prep Time
30 mins
Cook Time
4 mins
Resting Time
45 mins
Total Time
34 mins

Alsatian Noodles, an easy recipe using egg yolks for macaron and meringue lovers needing egg whites! To make noodles, this recipe is so much easier using a pasta machine, although it's not completely necessary.

Course: Light Lunch, Main Course, Supper
Cuisine: French
Keyword: alsatian, egg pasta recipe, egg yolk recipes, Noodles
Servings: 4 people
Calories: 564 kcal
Author: Jill Colonna
  • 500 g plain flour + extra for dusting
  • 6 egg yolks (organic)
  • 2 medium eggs
  • 1 tsp salt
  • 3 tbsp olive oil
  1. Ideally, using a food mixer, mix all the ingredients at low speed until well mixed. (If you make this by hand, make a large well in the flour, add the salt and crack the eggs and oil into it. Gradually mix in the flour with the hands until you have a non-sticky dough). If the dough is too dry, add a teaspoon or two of water.

    Divide the pasta dough into 4, cover each with cling film and refrigerate for 30 minutes.

  2. Lightly flour the working surface. Taking each ball of pasta at a time, flatten the dough with the palm of your hand. Turning the dough horizontally, turn in each side to make the dough a neat rectangular shape. Press into the first and largest setting to flatten it out.

    Repeat each step a couple of times with each of the 4 balls until the dough runs through easily. Continue the process on setting 2, 3, 4, 5 and 6 until the pasta elongates into beautifully long sheets.

    Sprinkle with flour, then pass through each sheet through the noodle attachment. (If making by hand, flatten to 2mm using a rolling pin, sprinkle with flour, then roll the dough into a spiral and cut into thin strips using a sharp knife).

  3. Spread out the long noodles, coating them with some flour so that they don’t stick together and leave to dry for about an hour.
  4. Place a large pot of water to the boil with a couple of tablespoons of salt and plunge in the pasta, stirring immediately to prevent any noodles from initially sticking to each other. The noodles are ready as soon as they remount to the surface, after about 3-5 minutes (depending on thickness).
Recipe Notes

Serve tossed in butter or olive oil with sautéd garlic and season to taste. Have you tried it with this stinging nettle pesto? Divine.

Jill Colonna