Fresh Egg Yolk Pasta Dough

Step by step: Fresh Egg Yolk Pasta Dough

• Step1

  Make the pasta dough: Separate 6 eggs. Combine the egg yolks with 1 egg and 2 teaspoons of olive oil (or other vegetable oil), and mix. Cover the egg whites and put away in the fridge. You can make amazing hazelnut meringue cookies with leftover egg whites later.

• Step2

  Sift 250 grams (9 oz) of flour into a bowl. Make a well and pour in the eggs. Mix the eggs with a fork, gradually mix the flour in.

• Step3

  Knead the dough until smooth and elastic, 7-10 minutes.

• Step4

  Wrap the dough in plastic wrap and set aside at room temperature for 30-40 minutes.

• Step5

  Roll the dough on a lightly floured surface 0.5 – 1 mm thick by hand, or using a pasta machine.

• Step6

  Fold loosely along its long side, and cut into 1 cm (0.4 inch) wide strips.

• Step7

  Gently separate the noodles with your hands, and dust with flour so that the noodles don’t stick.

• Step8

  Cook the pasta in boiling salted water, or keep in an airtight container in the fridge until ready to cook. Serve with classic Bolognese sauce or creamy cheddar cheese sauce.