Fresh Tagliolini

By zboni

Ingredients

• Pasta dough:
• • 2 cups a!-purpose flour
• • 1 teaspoon salt
• • 8 to 10 egg yolks
• • About 1⁄4 cup semolina flour

Details

Servings 4

Preparation

Step 1

1. In the bowl of a stand mixer outfitted with the paddle attachment, slowly mix the flour and the salt while adding the egg yolks, 1 at a time, until the dough comesr together enough that you can grab a handful and bring it together into a ball, about 8 minutes. Form the dough into a ball, wrap tightly with plastic wrap and refrigerate for 1 hour.

2. Roll out the pasta to the thickness of 4 pieces of stacked paper (about 1⁄8 inch), using either a rolling pin or a pasta machine. Cut the pasta into 10-inch-wide sheets and dust with semolina flour. Roll lengthwise into a loose cylinder, then cut the noodle with a knife into strands a little bit thicker than angel hair pasta.