Rich Egg Yolk Dough
A luxurious dough made with egg yolks rather than whole eggs, producing pasta with a deeper golden color, silkier texture, and richer flavor. Marc Vetri calls this his basic fresh pasta dough, using a 3-to-1 ratio of tipo 00 to durum flour that gives the dough extra bite and a slightly rough texture perfect for holding sauces. The Encyclopedia of Pasta uses 8 yolks for an especially rich result.
Ingredients
- 225g 00 flour (about 1 1/2 cups; or use all-purpose flour)
- 75g finely ground durum (semolina) flour (about 1/2 cup; gives the dough extra bite)
- 8 large egg yolks
- 1 1/2 teaspoons extra-virgin olive oil (7ml)
- 1 to 2 tablespoons warm water (as needed)
Method
- Combine the 00 flour and durum flour on a clean work surface and mix together. Form a wide well in the center.
- Place the egg yolks, olive oil, and 1 tablespoon of warm water into the well. Using a fork, beat the yolks gently while gradually drawing in flour from the inner walls of the well.
- When the mixture becomes too thick for a fork, use your hands and a bench scraper to bring the dough together. If it feels too dry and crumbly, add a bit more warm water, a teaspoon at a time.
- Knead the dough for 8 to 10 minutes, using the heel of your hand to push the dough away from you, then folding it back and rotating. The dough will be stiffer than a whole-egg dough because yolks have less water — keep working it until smooth and supple.
- Shape the dough into a ball, wrap tightly in plastic wrap, and rest at room temperature for at least 30 minutes before rolling.
- After resting, divide the dough into portions and roll out using a pasta machine, starting on the widest setting and working down to your desired thickness. Cut into the desired shape.
Tips
- The high proportion of egg yolks makes this dough richer in fat and deeper in color than standard egg dough. The extra fat produces a more tender, silky pasta.
- Vetri's version uses a 3:1 ratio of 00 to durum flour. The durum flour gives the dough extra structure and a slightly rough texture that holds sauce better.
- The Encyclopedia of Pasta's all-yolk version uses 1 1/2 cups all-purpose flour plus 1/3 cup 00 flour with 8 egg yolks — a slightly different balance that works well too.
- For a hybrid approach, Vetri suggests using 3 whole eggs plus 3 egg yolks with 1 teaspoon olive oil — giving both richness and the structural protein of egg whites.
- This dough can be stiffer to work with than whole-egg dough. Be patient during kneading and don't skip the resting time.