seven-yolk pasta dough


Recipe from smittenkitchen

1 3/4 cups (8 ounces) all-purpose flour [or semolina, if you have it]
6 large egg yolks
1 large egg
1 1/2 teaspoons olive oil
1 tablespoon milk

You’ll most likely need a pasta machine for this. See link above for method. Careful not to incorporate too much flour – dry dough turns into tough pasta later. 

You can use this dough to make ravioli, fettucine, lasagna sheets etc.

Leftover egg whites? Maybe you should make some swiss meringue buttercream, paired with chocolate cupcakes?


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