Recipe for homemade pasta with egg yolks
At home, we love homemade pasta.
Many factors influence what you make often, but when my almost 4-year-old daughter Karen loves to join me in the kitchen when I make pizza or pasta, it ends up on the menu quite frequently.
Normally, I make pasta without a pasta machine, but since Karen loves to crank our pasta machine, we of course use it.
I prefer my pasta as fettuccine, but at the risk of repeating myself, Karen eats more pasta when it’s thinly sliced (like noodles), so I typically make my pasta that way.
My basic pasta recipe is usually 100 grams (or one handful) of flour to 1 egg and a pinch of salt.
So it typically ends up being 3 eggs, 300 grams of flour, and 1 pinch of salt in our cooking.
One day, I read on Instagram that an Italian restaurant in Copenhagen makes pasta using only egg yolks (a lot of them), so I had to try it.
It required an impressive 10 egg yolks for 250 grams of flour – so that’s what this recipe consists of.
See a teaser for our video where we make pasta here:
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Homemade pasta with egg yolks
Equipment
- Pasta Machine
Ingredients
- 250 gram Tipo 00 Flour or durum or semolina flour
- 10 pcs. Egg Yolk
- 1 pinch Salt
Instructions
- I made my pasta using my stand mixer, but you can easily knead it by hand.
- Put the flour and salt in your mixing bowl and start it running.
- Add 2 egg yolks at a time and continue mixing.
- Continue adding 2 egg yolks at a time until it's all mixed into a dough.
- This takes about 7-12 minutes.
- Then the dough needs to rest for 30 minutes. I typically do this in the fridge after wrapping the dough in foil or placing it in a bag.
- Take it out of the fridge and sprinkle flour on your kitchen counter.
- Divide the dough into 4-6 pieces (depending on how much you can work with at a time).
- Find a rolling pin and roll your piece slightly thinner so that it can go through your pasta machine.
- I find this process easier with two people - one can roll and the other can hold the pasta dough.
- As it goes through, it becomes thinner and thinner, and you eventually have a lasagna sheet.
- Now you can cut the dough into strips of your desired thickness with a knife, or choose to use the cutter that comes with the pasta machine. I recommend the latter.
- When you run your pasta through the cutter at the end, it's important to sprinkle flour over the finished clump; otherwise, it will stick together and all your work will be wasted.
- Boil it in plenty of salted water for 3-4 minutes - make sure the water is boiling rapidly before adding the pasta.
- Serve immediately.