How do you make homemade pasta? There are so many recipes out there - some require eggs, and some don't - but it really doesn't matter which one you choose because they all end up tasting very good. Out of the difference recipes I've tried, however, this one has been the most fun to work with so I wanted to share it with all of you.
I recently made an angel food cake (which I will post at a later time), which required 12 egg whites, so obviously I was left with 12 egg yolks. I didn't want to be wasteful and thrown them out (nor was I about to make an egg yolk omelette), so I asked my Instagram followers for suggestions. Crème brûlée and tiramisù were offered as suggestions, but I ended up choosing egg yolk pasta because it's simple and I already had all of the ingredients.
I highly recommend a pasta maker for this recipe because the dough was tough and I would have struggled to roll it out with a rolling pin. However, if you so choose, it is possible to roll it out and make tagliatelle (you'll just gain some muscle!).
Servings: 4-6
Ingredients (pasta):
250 g semolina ('00') flour
10 egg yolks
pinch of salt
Ingredients (sauce):
4-6 tbsp butter
2 lemons, zest and juice
Freshly ground black pepper
Reserved pasta water
Freshly grated parmesan, optional
Fresh parsley, optional
Directions (pasta):
On a clean work surface, place your semolina flour on a pile and make a large well in the center. Gradually add your egg yolks and with a fork begin combining the yolks with the flour. Once all of your yolks have been added, use your hands to start forming a dough. Knead for at least 10 minutes until dough is smooth. Add a bit of water if the dough is too dry. Cover dough in plastic wrap and let it rest at room temperature for 1 hour.
Set up your pasta maker with your roller and desired pasta shape attachment. After one hour, cut your dough into quarters. Roll it out so that it fits in your largest pasta roller setting and run it through a few times, folding the dough before passing it through again. Keep rolling your pasta through the pasta maker until you reach the second to last (thinnest) setting. You should have a long sheet of pasta. Measure your desired length of pasta - I get at least 3 or 4 sheets out of the quarter. Run the sheet through your chosen pasta cutter. Place your pasta somewhere to dry (I used the laundry room) or until you are ready to cook by placing it on a parchment lined baking sheet in nests. Pasta can dry overnight or be used immediately. If you plan to store it, once dry, place it in a ziplock and store in the freezer until you are ready to use. Cook time will increase by a few minutes if you're using it straight from the freezer.
Directions (sauce):
Bring a large pot of salted water to a boil for your pasta. Fresh pasta should only take about 4-7 minutes to cook. To make the sauce, in a large skillet, place 2 tbsp of butter along with your zest and lemon juice over medium heat until the butter melts. Add some black pepper and 1/2 cup reserved pasta water. Let it simmer but don't let it get too hot. Add your cooked pasta to the skillet (I scoop it from the pot to the skillet) and stir it all together. Taste and add more butter if needed. If it's too dry, add 1/4-1/2 cup more reserved pasta water. Top with fresh parsley and serve with freshly grated parmesan.
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