One of my greatest culinary joys is taking a big bite of fresh, perfectly seasoned pasta. That being said, it should be of utmost importance that I learn how to create that experience in my own kitchen.
Yesterday, I spent the entire day making pasta with my good friend from culinary school, Amanda. We experimented with different ratios (semolina + AP flour, semolina + water, egg + AP, etc.), making a total of six doughs.
We discovered some keepers as well as some we won't be making again. Below was our favorite.
Nine Yolk Dough
1 3/4 cups (8 ounces) AP flour
9 egg yolks
1 1/2 teaspoons olive oil
1 tablespoon milk
Couple pinches of kosher salt
1. Place the flour on a work surface and make a large well in the center. Add the yolks, oil, milk and salt. Using your finger, slowly incorporate the liquid ingredients. When partially incorporated (not too runny), use a dough cutter to fully blend the ingredients.
2. Bring the dough together with your hands (it will look flaky). Knead it with the heels of your hands. Reform into a ball and repeat several times. If too dry, add a bit of oil or milk; if too wet, add a bit of flour. Continue kneading until the dough becomes soft and silky. Be patient—this can take 10 to 15 minutes. Don't worry about over-kneading the dough.
3. Double-wrap the dough in plastic so it doesn't dry out. Let it rest at room temperature for at least 30 minutes before rolling it through a pasta machine. It can be made a day ahead and refrigerated, but make sure it comes to room temperature before using.
We used the dough for two types of ravioli (arugula-Pecorino as well as fresh corn-smoked mozzarella). Both were amazing.
Originally, we were following a recipe from The French Laundry Cookbook, but Amanda and I changed it so much we think of it as our own.
Barilla, you've got nothin' on us.