Yield: 4 (2.25-oz.) servings
Dried egg yolk
Vegetable or light olive oil
Total approximate weight
4 Lb. Using a 3-speed mixer at first speed, mix with flat beater for 30 seconds.
8 Oz. Adjust mixer speed to second speed.
36 Oz. Gradually add. Mix 1 minute. Exchange dough hook for flat beater; knead 2 minutes.
6 Lb. 14 Oz.
Remove mixture from bowl; divide. Hand knead 1 minute each; cover with plastic wrap. Let dough rest 15 minutes. Extrude dough in 8-12 oz. batches through pasta machine as directed. Allow pasta to dry on racks or wax/baking paper for 5 minutes. Cook in salted boiling water until tender, 2-4 minutes.