Ingredients
The following ingredients have 4 Servings
- 15 egg yolks
- Pinch of table salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons olive oil
- 2 cups flour
Instruction
- Place the egg yolks in a food processor with the blade attachment, add the salt, pepper and olive oil, and pulse a few times
- Add half of the flour and pulse until the eggs absorb it and you have a semi-thick paste
- Add the rest of the flour and allow the blade to rotate continuously
- When the dough is ready, you should see a ball-shaped mass of flour and eggs bouncing around the canister
- If the dough is still too wet to the touch, add an extra tablespoon of flour
- If it is a bit dry, add a little water as needed
- Take the pasta out and roll/shape according to the directions of the recipe you are making
- If you’re saving it for later, wrap it in plastic wrap and place it in the fridge for up to 6 days
- (But pasta, according to my grandpa, must be consumed right away, or you should just make a risotto instead!) TIP: Remember—even though I always ask for large eggs, egg sizes vary
- If you see that after you put in the egg yolks, your pasta is sticky, add more flour, 1 tablespoon at a time
