4 egg yolks
1 cup flour
2 oz of water
2 tbsp olive oil
Combine all of the ingredients in a mixer with a dough hook. Mix well until it creates a ball, then turn the mixer off. Take the dough out of the bowl and knead for 5 minutes on a floured surface.
Form dough into a ball. Wrap the dough ball with an oiled paper towel (pour oil on the paper towel and scrunch it—the paper towel will prevent the dough from drying out), then Saran Wrap the towel and place dough in the fridge for 30 minutes.
Cut the dough into four equal quarters. Keep the oiled towel on dough you aren’t working with so it doesn’t dry out. With one part of the dough on the table, roughly flatten it with the palm of your hand.
Set your pasta machine on the highest number and feed the dough through. Drop 1 number and feed it through again. Then drop 1 more number and feed it through a third time. Fold the dough in half and start over again with the highest number but this time work all the way down to the lowest number.
Once the dough is rolled out, create your favourite pasta. Cut it into fettuccini noodles or create pillows of ravioli by adding a favourite filling to the centre.
Folding the dough makes the pasta stronger and more malleable; this is particularly important if you are making ravioli.
This recipe lasts up to 1 week in the fridge. If you’re having a dinner party you can pre-make the pasta and freeze it ahead of time.
If you are freezing the pasta, space the pieces out evenly on parchment paper so that they do not touch.