Lauren loves egg whites, but not so much egg yolks. So, I saved enough egg yolks and thought I would use them for something special…homemade pasta! We’ve never made pasta before and while it took a little longer than I thought it would, it wasn’t as hard as I thought it would be. 

Here’s the recipe we used:

1 3/4 cups all-purpose flour
6 large egg yolks
1 large egg
1 1/2 teaspoons olive oil
1 tablespoon milk

Step #1:
Mound flour on a board or other surface and create a well in the center, pushing the flour to all sides to make a ring with sides about 1-inch wide. Make sure that the well is wide enough to hold all the eggs without spilling.

Step #2:
Add the remaining ingredients into the well. Break up the eggs with your fingers. Stirring in a circular motion in the same direction (to reduce any air in the mixture), turn the eggs around the circle gathering small amounts flour with each turn. This slowly incorporates the flour into the eggs without creating lumps. Occasionally you’ll need to use a pastry scraper to re-mound the wall of flour. Just imagine how messy it would be if the egg mixture breached the flour wall. Eventually the mixture will thicken and it’s at this point that you can begin incorporating the remaining flour with the pastry scraper and mixing it in. When all the flour is incorporated form it into a ball. 

Step #3:
Knead the dough by pushing it downward and forward with the heel of your hand until it’s flattened out. Reform it into a ball and keep kneading and reforming until the dough is moist, but not sticky. 

Clean your work surface. Sprinkle more flour onto the work surface and knead some more until the dough is silky smooth. The dough is ready when you can pull your finger through it and the dough wants to snap back into place. The kneading process can take from 10 to 15 minutes.

Step #4:
Double-wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for at least 30 minutes and up to 1 hour before rolling it through a pasta machine. Or, if you don’t have a pasta machine, roll it out with a rolling pin until it is extremely thin. Slice it with a pizza slicer and make little pasta nests on a pan covered with wax paper. Freeze or use immediately.

Step #5:
To cook your pasta, heat water to boiling and add a little salt. Cook for only 4-5 minutes and it’s done!

The dough can be made a day ahead, wrapped and refrigerated; bring to room temperature before proceeding.