Fresh Egg Yolk Tagliarini Recipes

Here is the recipe for egg yolk:

Ingredients for egg yolk Recipes

2 cups all purpose flour
1/2 tsp. salt
2 whole eggs
6 egg yolks

Cooking Method

Put all the ingredients in a food processor. Process until the ingredients are thoroughly mixed and the dough starts forming clumps. Dump the dough out onto a floured surface and knead for 1 minute, adding a small amount of flour if the dough is sticky. When you’re done, the dough should be smooth and firm. Divide the dough into three portions, cover with plastic wrap, and let sit at room temperature for one hour. (Dough can be made ahead to this point.)

Run each portion of dough through the rollers of a pasta machine, starting with the thickest setting. Lightly dust the pasta dough with flour so it runs smoothly through the rollers. Fold the dough in thirds as if folding a letter, turn it 45 degrees, and again run it through the thickest setting. Repeat the folding, turning, and rolling at least three more times, or until the dough is smooth and shiny.

Set the pasta machine at the next thinnest setting. Run the sheet of pasta through, dusting with flour as necessary. Continue reducing the setting of the pasta machine and running the pasta through until you reach the machine’s second lowest setting. When the sheets of pasta become too long to comfortably handle, cut them into manageable lengths. When each sheet is done, lay it out to rest on a floured surface for 30 minutes.

Using the small (2mm) cutter on the pasta machine, cut the pasta into long lengths. Lay out the cut pasta on a floured cloth, or shape it into loose nests. Let dry for 30 – 60 minutes.

The tajarin is now ready to use.

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