7 Egg Pasta
02 Sep 2014This has gotta be the best noodle recipe that I have tried so far. It is adapted from Thomas Keller’s recipe collection which has been widely circulated on the web. The texture of the noodle is great, chewy but not rubbery. This pasta dish is a success with the kids and even adults. I can eat plates of this and squid ink pasta (recipe can be found here) with just a light drizzle of olive oil, salt and pepper!
Ingredients
- 8 oz flour (about 2 cups)
- 6 egg yolks
- 1 whole egg
- 1 tbsp milk
- 11⁄2 tsp olive oil
Suggested Serving Size: 4
Instructions
- Make a well with the flour on a flat surface.
- Add egg yolks, eggs, milk and olive oil to the center of the well.
- Gently fold in the flour into the wet mixture.
- Continue mixing until the flour has been incorporated.
- Knead the dough for 20 min.
- Wrap the dough in plastic wrap and let rest for 30 min before use.
Note: the dough can be made 24 hour in advance and kept in the fridge. Take the dough and rest in room temperature for 30 min prior to shaping/cutting it. This noodle cooks very fast and I would also recommend that you set the pasta thickness to one notch higher than the thinnest setting.