Do you have a recipe that calls only for egg whites? I have what you need. The recipe that complements it. Homemade pappardelle with egg yolks.
There are many recipes out there that may require only a part of an ingredient. Meringues, for instance, require only egg whites. But shouldn’t we do something with the egg yolks as well? Of course we should cook something based on egg yolks.
No ingredient should end up in the trash. It is so unfair. For too many reasons. We have to think twice about the ingredients we add to each recipe. We should choose ingredients that give to a dish something extra.
Under this framework I have developed the idea of making fresh pasta based on egg yolks. You see, the eggs I had in my kitchen were brought by my parents from my hometown and they were free-range. Perfect for a dish like this!
Why use only egg yolks?
Egg yolk is one of the best sources of fat. Fat enhances flavors, although many types of fat have their own distinct flavor. Moreover, fat has the ability to stay in contact with our taste buds for longer period and thus it give us a prolonged tasting experience.
Tips for making homemade pasta
Before we begin I would suggest you to take a look at the recipes I have already posted about fresh pasta. You can find them here. The post in which you will find cornerstone content is the one with the cuttlefish ink pasta. It was the first recipe I had posted and I recorded everything you need to know about fresh pasta.
Have in mind that in order a fresh pasta recipe to succeed you have to use your own intuition. For instance I may suggest 7 egg yolks but not all eggs are the same. Like flours too, they differ. So you have to keep in mind how the pasta dough should be. We want to end up with a smooth and elastic dough, which if we make it a little puddle with the finger it will bounce back.
Homemade pappardelle with egg yolks
- stand mixer
- pasta machine
- 200 gr 00 flour
- 40 gr fine semolina
- 1 pinch salt
- 7 egg yolks
- 2 tbsp olive oil
- 2 tbsp water
- Using mixer: Combine 00 flour and semolina in the bowl of a stand mixer fitted. Add the egg yolks and olive oil. Knead on low speed for 3-4 minutes or until the dough stick together. If your dough seems dry, add a teaspoon or two of water until dough just comes together. Remember that the dough at the end should be smooth and relatively elastic. In order to test the dough, press it with your finger, if it bounces back it is ok.
- By hand: On a large plate or on the kitchen counter, mix the flour with the semolina. Create a lamb in the middle and add the eggs yolks and olive oil. By using a fork, slowly mix the eggs mixture into the flour. When a paste is created use your hands and knead until you end up with an elastic dough. It will take about 15 minutes. In order to test the dough, press it with your finger, if it bounces back it is ok.
- Wrap the dough with a bee wrap and allow to rest at cool room temperature for an hour, or in the fridge for longer. If you rest your dough in the fridge allow it to come to room temperature before rolling, it will need around 30 minutes.
- Cut the dough into 4 equal pieces by using a pasta cutter or a sharp knife.
- By using your hands, press and flatten one piece of dough in order to be able to come through the rollers of the pasta machine. Dust the rollers with some flour and feed the dough through the rollers. After rolling dust of excess flour and then fold the rolled dough into thirds. Lightly dust with more flour as needed, then feed the dough through again. Repeat this rolling and folding process once or twice more until the dough is smooth. Once smooth, stop folding and start increasing the roller settings one at a time until the desired thinness is achieved. For pappardelle I recommend roll out the pasta until point 2.
- Roll the dough into rolls and cut with a sharp knife the pappardelle. Separate the pasta strips and sprinkle with semolina in order to absorb the excess moisture and prevent pasta from stick together.
- Boil pappardelle for about 3-4 minutes in salted water. Pair it with your favorite pasta sauce.
Don’t want to brag but this homemade pappardelle with egg yolks recipe is one of the best recipes you will make. Egg yolks make the pasta so silky and soft. If you have some free-range eggs you should give it a try. Just remember to make one more recipe, for instance meringues, in order to valorize the egg whites.
I’ll be over the moon if you try this recipe, it totally worth it, believe me. Do not hesitate to contact if you have any questions. I will be happy to hear from you either on Instagram, or Facebook or Twitter!