Pasta made from egg yolks is rich and creamy, which makes it perfect for coating with hearty sauces or enclosing fillings.
- 250 gm “00” flour, plus extra for dusting
- 10 egg yolks
- 1Process ingredients and a pinch of salt in a food processor until a dough forms. Turn onto a lightly floured surface and knead until smooth and elastic (3-5 minutes), then wrap in plastic wrap and rest at room temperature (1 hour). Divide dough into four, then, working with one piece at a time, feed dough through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch, until pasta is 3mm thick.