Egg Yolk Pasta Dough

By Lonnie

Osteria Pasta Class

Ingredients

• FOR SEMOLINA PASTA DOUGH:
• 6.5 oz 00 flour
• 2.5 oz. durum flour
• 9 egg yolks
• 1 T extra virgin olive oil
• 2 T cold water
• 16 oz semolina flour
• 8 oz water

Preparation

Step 1

1 Mix the flours together with paddle attachment
the mixer.
2. Add the yolks, water and olive oik and mix on
medium speed until the mixture just begins to
combine.
3. Knead the dough for 4 - 6 minutes until the gluten
begins to properly form and the dough is one
solid piece.
4. Wrap dough and allow to rest in the refrigerator for
at least 30 minutes.

FOR SEMOLINA FLOUR DOUGH:

1. Mix everything by hand.
2. Let rest for 30 minutes.