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Rich Egg Yolk Pasta
A golden, silky fresh pasta made mostly with yolks (about 10 parts flour to 8 parts egg by weight), rolled thin and cut into tagliatelle, then served simply with good olive oil and Parmigiano-Reggiano so the dough itself is the star.
- YieldAbout 510 g dough, 4 portions
- Hands-on50 min
- Total1 h 30 min
- Difficulty
Ingredients
Dough
- 285 gtipo 00 or all-purpose flour, plus semolina for dusting
- 170 gegg yolks (7 to 10 large)
- 1large egg
- 30 mlwater
- 15 mlolive oil
To serve
- to tastesalt for the pasta water
- 3 tbspextra virgin olive oil
- 60 gParmigiano-Reggiano, finely grated
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