7-Yolk Pasta DoughMarch 17, 2008 at 12:00 am | Posted in pasta | 11 Comments
There’s something special about fresh, homemade pasta dough. I don’t know how to explain it, but you can taste the freshness and it’s wonderful! I don’t always have the time to make my own pasta, usually I just used the boxed stuff. You can make a wonderful home cooked meal with boxed pasta, but having fresh, homemade pasta brings it to a whole new level. It’s not an essential element to a great pasta dish so all too often it’s easier to rely on boxed pasta. Not only that, but I have no means to make fun pasta shapes at home. As non-essential as it is, I love making my own pasta.
I’ve tried a number of recipes over the years and I had finally found my go to recipe. It tasted great, but the dough could be a little hard to work with when it came to rolling it out, so when I saw the 7-yolk pasta dough on Smitten Kitchen blog I was willing to give it a try. That and making a pasta nest sounded like way too much fun to pass up.
I knew I needed to be careful and not let my yolks destroy my pretty little nest so I took things slow and had no problems. I love this dough, it was easy to work with and it made the most beautiful sheets of pasta and the pasta was yummy as can be. Even puddles was stealing scraps that fell on the floor. I think I’ve found a new go to pasta recipe!
1 3/4 cups (8 ounces) all-purpose flour
6 large egg yolks
1 large egg
1 1/2 teaspoons olive oil
1 tablespoon milk
Pour out the flour and make a “bowl” with it. Make sure the sides are high enough to hold all the ingredients.
Add the other ingredients to the center, break the yolks with your fingers and then start to swirl the eggy mixture in a circle allowing the flour to gradually be added to the mixture.
Mound flour on a board or other surface and create a well in the center, pushing the flour to all sides to make a ring with sides about 1-inch wide. Make sure that the well is wide enough to hold all the eggs without spilling. As the flour is incorporated the sides of the flour circle will get too far away to really allow flour to be incorporated so you’ll need to bring them in a little closer, a pastry scraper can help with this.
As it gets to be too thick for you to swirl around you should begin to cut the flour into the dough with a pastry scraper. Once you have added all the flour begin kneeding the dough. Roll it into a ball and press it forward with the heal of your hand. Then, instead of folding the dough over itself like with bread dough, roll it back into a ball and repeat the process. Do this a few times then let the dough rest for a few minutes.
Come back to your dough and continue kneading it. The dough is ready when it snaps back when you stick your finger through it. It can take about 10-15 minutes of kneading, but you’re better off kneading too much than to little. Apparently, this dough can not be over worked so you don’t need to worry about overdoing it.
Dust the clean work surface with a little flour. Knead the dough by pushing against it in a forward motion with the heels of your hands. Form the dough into a ball again and knead it again. Keep kneading in this forward motion until the dough becomes silky smooth. The dough is ready when you can pull your finger through it and the dough wants to snap back into place. The kneading process can take from 10 to 15 minutes.
Once the dough is finished being kneaded wrap it up and put it in the fridge for 30 min to an hour before rolling it out.