Public Recipe

    Rich Egg Yolk Pasta

    Italian

    Serves 4
    Italian

    Ingredients

    Servings
    4
    • 283 g flour (base structure)
    • 170 g egg yolks — separated (fat and color)
    • 57 g egg — 1 large egg (binder)
    • 28 g water (hydration)
    • 14 g olive oil (suppleness)

    Mise en Place

    0/5

    Process

    1

    mix dough

    1. 1.Put the flour in a mixing bowl and stir a small hole in the center of the flour.
    2. 2.Put the remaining ingredients in the hole and stir the yolks and liquid with your fingers to gradually incorporate the flour into the yolks.
    2

    knead and rest

    1. 1.When the dough has formed, remove it from the bowl and knead it just until it comes together.
    2. 2.Shape it into a rectangle and wrap and rest it for at least 10 minutes and, refrigerated, up to 24 hours.
    3

    finish pasta

    1. 1.Roll and cut as desired.

    Plating

    • Delicious as is, just dressed with a little olive oil and Parmigiano-Reggiano.
    • Also makes wonderful ravioli.

    Sensory Checks

    Texture

    The dough should be very rich, flavorful, and sticky before resting.

    Notes

    • Yields approximately 18 to 20 ounces of pasta dough.
    • 6 ounces of egg yolks is roughly 7 to 10 yolks or 1/2 to 2/3 cup.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 98%

    Techniques in this recipe