15-Yolk Tagliolini
ACTIVE 1 HR 30 MIN; TOTAL 2
HR; MAKES 1 POUND PASTA
This ultrarich fresh home-
made pasta is made with 15
egg yolks and creates a
tender, silky base for a simple
sauce and freshly shaved
truffles. (See p. 59.)
2 1 /^4 cups 00 flour, plus more
for dusting (See Note
on p. 49)
Kosher salt
15 large egg yolks
- Place flour and a pinch of
salt in bowl of a food proces-
sor. 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 ball tightly
in plastic wrap, and refriger-
ate for at least 30 minutes or
up to overnight.
- Let dough return to room
temperature. Cut dough 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 of the dough 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. (Alterna-
tively, 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. ÑF&W
58 THE ITALIAN TABLE
