Fresh Egg Yolk Pasta Dough

Make homemade, hand-cut, fresh egg yolk Pasta Dough from scratch with this easy recipe from VideoCulinary

Make the pasta dough: Separate 6 eggs. Combine the egg yolks with 1 egg and 2 teaspoons of olive oil (or other vegetable oil), and mix. Cover the egg whites and put away in the fridge. You can make amazing hazelnut meringue cookies with leftover egg whites later.

Sift 250 grams (9 oz) of flour into a bowl. Make a well and pour in the eggs. Mix the eggs with a fork, gradually mix the flour in.

Knead the dough until smooth and elastic, 7-10 minutes.

Wrap the dough in plastic wrap and set aside at room temperature for 30-40 minutes.

Roll the dough on a lightly floured surface 0.5 - 1 mm thick by hand, or using a pasta machine.

Fold loosely along its long side, and cut into 1cm (0.4 inch) wide strips.

Gently separate the noodles with your hands, and dust with flour so that the noodles don't stick.

Cook the pasta in boiling salted water, or keep in an airtight container in the fridge until ready to cook. Visit our website www.videoculinary.com to find a classic Bolognese sauce recipe, a creamy cheddar cheese sauce and more.