58 DECEMBER 2018
HANDBOOK
15-Yolk Tagliolini
ACTIVE 1 HR 30 MIN; TOTAL 2 HR
MAKES 1 LB. FRESH PASTAWhite truffles call for fresh, homemade
pasta, and this ultrarich version, made
with 15 egg yolks, creates a tender, silky
base for a simple sauce and freshly
shaved truffles. (See p. 60 for recipe.)21 /^4 cup 00 flour (about 9 oz.), plus more
Kosher salt
15 large egg yolks- Place flour and a pinch of salt in bowl of
a food processor. Turn machine on, and
with the blade running, slowly pour in egg
yolks. Process until ingredients come
together, about 1 minute. - Remove dough from food processor.
Transfer to a well-floured work surface,
and knead until dough is smooth and
springs back when pressed with thumb,
about 15 minutes. Wrap dough tightly in
plastic wrap, and refrigerate for at least
30 minutes or up to overnight. - Let dough return to room temperature.
Cut into 6 pieces. Working with one piece
at a time, keeping others covered, pass
pasta through a pasta machine set to
widest setting. Reduce width to second-
widest setting, and run through again.
Fold dough in thirds (like a letter), and
repeat passing procedure through widest
and second-widest settings. Set dough
sheet on a floured surface, and dust with
more flour. Repeat with remaining pieces. - Let pasta sheets dry until leathery,
about 10 minutes. Run one sheet through
the spaghetti cutting attachment of pasta
machine. (Alternatively, loosely roll
sheets from short end to short end, and
cut with a knife into^1 / 8 -inch strips.) Shake
out excess flour, and place portion on a
floured baking sheet; sprinkle with flour.
Repeat with remaining sheets.
NOTE Uncooked pasta will keep overnight,
tented loosely with plastic wrap. To
freeze, place baking sheet with individual
coils in freezer until solid, about 6 hours,
then transfer to a freezer bag. Pasta will
keep up to a month in freezer; cook
directly from frozen, adding 1 to 2 minutes
to cooking time.