Fresh Egg Yolk Pasta Dough
Updated: May 18, 2020
When Dayne and I moved to New York City, we ventured up to Arthur Ave. and had REAL Italian food. The pasta was being made by someones Nonna right before our eyes. If you know me well, you know that one of my guilty pleasures is anything pasta. My college roommates can tell you about us making boxed angel hair pasta after long nights out ...studying ;). However, the first time I tasted freshly made pasta I knew I could never go back.
When we got home from dinner I dove into research on the best pasta dough recipe and bought roller attachments for the kitchen aid. I got my love for cooking from my dad and he was going to visit the next week, so I saved this experiment as something we could do together. Despite doing this in my tiny NYC kitchen, making this with my dad was so much fun. I was surprised at how fast and easy the kitchen aid attachment made rolling and cutting the dough. I was also amazed at how just eggs, flour, water, and olive oil make such a delicious creation. I tried many variations and this was the best by far. Using egg yolks instead of whole eggs or a combination of the two gives this dough a richer flavor and better texture.
Ingredients
1 cup + 2 Tbsp tipo 00 flour
1/4 cup semolina flour
9 egg yolks
1 Tbsp olive oil
3 Tbsp water
Directions
Combine both flours in kitchen aid bowl or on large surface, making a well in center
Attach dough hook attachment and slowly add 9 egg yolks, 3 tbs water, and 1 tbs olive oil on slow speed or by mixing by hand for about 3 minutes
Add more water if necessary and knead for about 5 minutes, until the dough is smooth and when stretched it pulls back into place
Cover with clean towel or plastic wrap and let rest for 30 min or refrigerate/freeze for later use
Cut into 4 pieces equal in size
Using either roller or kitchen aid attachment, roll out dough into sheets
Cut into desired shape
Cook in salted boiling water for 2-3 minutes or until al dente
serves 4
