I’m making homemade pasta and Vodka Sauce for the saintly women that take care of my adorable, but potty training-averse 2 year old. I literally could guzzle this sauce from a glass like it’s a Viginia Viognier. It’s easy, luxurious and the crack cocaine of sauces. So make it already!
I love making pasta – again the payoff is so great for something that is so easy. It’s also universally loved, so …make pasta too! In order to gift pasta it needs to be frozen or dried. I decided to try drying it, which sent me straight to my Amazon Prime account for this birchwood drying rack.
The rack stores flat and having pasta hanging in the kitchen seems to just make people smile as they come into the house. Golden, glorious stands of gluten.. making my home complete right now.
Here is my version of the yolk dough recipe that’s been handed down from some Italian chefs in DC. I love it. Have you tried the ‘well’ method for making pasta dough? Need any tips on rolling pasta out? Lemme know : )
Yolk Pasta Dough
Yield: 6 servings or so
Prep Time: 45 min
Cook Time: 2 min
Total Time: 50 min-ish
Skip the silly countertop flour 'well' mess. This is an easy restaurant way to achieve rich yellow pasta dough.
10 egg yolks + one or two on hand in flexible plastic container
3 cups flour + some for dusting
1 tsp sea salt
1 tsp olive oil
- put the flour and salt in the bowl of your standing mixer with the dough hook attachment
- start the mixer on a low speed and squeeze plastic container of yolks to act like a pitcher and add one yolk at a time, allowing each to incorporate into the flour
- when flour and yolks start to come together but there is some granular 'sand,' add oil
- speed mixer up to medium and allow dough to come together, adding a yolk or two as neccessary
- turn out onto the counter, and press together by hand; wrap in plastic wrap and chill in the fridge for 30 min before rolling out