There's nothing better than knowing you've made your dish yourself. Simple ingredients, simple steps and simply delicious. This homemade pasta is made using flour, egg yolks and salt. That's right! Just three ingredients that are likely already in your kitchen.

Why only egg yolks? Egg whites tend to leave a gummy texture to pasta. The yolks leave a richer taste and a more silky-like pasta. We can't ignore that bright yellow color it brings to the dish also. If you're using a light colored sauce like Alfredo or a white wine sauce, this yolk only pasta will give it a pop of color.

This was inspired by my Grandmother who taught me all things Italian. I love making my own pasta for other recipes on this site like Cheese Lasagna and Lobster Ravioli. It pairs well with The Best Dinner Rolls and Creamed Spinach as sides. Dessert wise, my kids LOVE having pasta and Christmas Praline Cookies. We enjoy our Christmas cookies all year round ;).

Ingredients

12 Egg Yolks
1 Teaspoon Salt
2 Cups All Purpose Flour

Instructions for Homemade Pasta with Egg Yolks

For this recipe, you'll be able to make enough pasta to feed 4 people. I was able to get 20 ravioli's out of this amount.

Step 1: Make a well with the flour using your fingers or fist and then simply pour the eggs into the well. Add salt to yolks. Poke the yolks with a fork and simply mix the eggs until they are scrambled.

Step 2: Then start scraping the sides of the well walk bit by with incorporating the flour with the eggs until the walls are gone and what you are left with is a paste.

Step 3: Then using your hands form the dough and begin to knead until it has become somewhat of a ball. Once you have formed a dough ball, wrap it in plastic wrap and let it rest for 30 minutes.

Step 4: Flour countertop and remove dough from plastic. Press it out using your fingers, then use a rolling pin to flatten dough.

Hint: Only knead the dough for one minute. You don't want to overwork the pasta dough.

Step 5: Cut dough into 3-4 pieces.

Step 6: Fold over into three's and then repeat the process and roll it out thin enough to start running it through the pasta maker.

Step 7: Then after 3-4 passes you should have it thin enough to start shaping pasta.

Homemade pasta going through a pasta maker.

Step 8: Cut your pasta to desired type (ravioli, angel hair, fettuccini..) Cook right away or store in fridge for later use.

Hint: Your sheet of pasta is thin enough once you can see your hands through it. It should be a tad translucent.

Pro Tip!

Continuously flour your workspace and your pasta. This will keep it from sticking to the roller, the pasta machine and to your countertop! Don't be shy with your flour.

Substitutions and Storage

If you'd like to use Egg Whites, visit my other Homemade Pasta from Scratch recipe.

Why waste pasta dough?! The dough will save easily in the freezer for up to 4 weeks. For quick thawing, be sure to flatten your dough into a disc before storing in an airtight container (or heavy duty plastic wrap) in the freezer. When ready to use it, thaw out in the fridge for 24 hours.

Equipment

Having the right tools for cooking can make or break your experience. Having equipment to ease the process gives you more room to focus on the recipe itself and be creative! Here's some helpful items:

@cookitwithtim
How to make Homemade Pasta #pasta #creatorsearchinsights
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Recipe