Rich Egg-Yolk Pasta Dough
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Kitchen specification
1 of 16
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.
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What you are cooking with
Dough
- 37 g Italian 00 flour, fine, low-ash pasta flour; weigh accurately
- 3 g Fine semola rimacinata, very finely milled
- 39 g Egg yolk, weighed without white; room temperature for mixing