Egg Yolk Pasta

Name: Egg Yolk Pasta
Yield: serves 4 as an entrée
Ingredients: 1 1/2 cups/225 grams all-purpose flour, plus more for kneading and rolling the dough; 8 large egg yolks; 1 tablespoon/14 grams olive oil; 2 tablespoons/30 grams whole milk; 4 tablespoons/56 grams unsalted butter; Fine sea salt and freshly ground black pepper

December 9, 2011

This Italian-style pasta dough makes golden noodles that have a great silky texture. It is wonderful cut into noodles or used to make ravioli. A simple pan sauté is all you need to finish the pasta. Who needs bottled pasta sauce? Depending on the season, we like cherry tomatoes with artichoke hearts and basil, wild mushrooms with thyme, zucchini with fresh garlic, or sweet corn with green onions and cayenne. Once the vegetables are cooked, the hot pasta is added to the pan and tossed with a few spoonfuls of the pasta cooking water to make a delicious and flavorful sauce. A little freshly grated cheese and perhaps a touch of freshly ground pepper, and you’re ready to eat.

Recipe notes

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