Rich Egg-Yolk Pasta Dough

Total flour is 40 g and total yolk is 39 g. Weigh the yolk rather than counting eggs, because egg size changes the dough immediately at this scale.

The finished dough should be firm, satin-smooth and pliable, with no wet tack. It should not feel crumbly when folded and should not smear on the bench.

Target the final roll at 0.8-1.0 mm for tagliolini, cut 2-3 mm wide. Use the minimum dusting flour necessary so the surface stays clean and yellow.

Combine the 37 g 00 flour and 3 g semola thoroughly so the small semola percentage is evenly dispersed.

Make a well and add the 39 g weighed yolk.

Use a fork or fingertips to draw flour into the yolk gradually until a rough dough forms. Collect every dry fragment before deciding the dough is too dry.

Knead for 8-10 minutes, using the heel of the hand to stretch and fold the dough, until the surface is completely smooth and elastic.

If the dough feels warm or greasy from the yolk, stop briefly rather than adding flour. Extra flour changes the formula.

Wrap the dough tightly so no surface is exposed to air.

Rest for 60 minutes under refrigeration.

Remove it 15-20 minutes before rolling so it is cool but pliable rather than fridge-hard.

Flatten the dough enough to enter the widest pasta-machine setting without tearing.

Pass it through the machine, fold into thirds and repeat twice at the widest setting to establish a smooth, even sheet.

Reduce the setting one step at a time, passing once at each setting until the sheet reaches 0.8-1.0 mm.

Trim only ragged edges. For the lobster dish, weigh 35 g of the rolled dough for the yellow portion before cutting.

Cut 2-3 mm wide into tagliolini and portion loosely. Dust very lightly with semola only if the ribbons need it to remain separate.