Northern-style egg yolk pasta from Italian American: Red Sauce Classics and New Essentials (page 147) by Angie Rito and Scott Tacinelli and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EmilyR on February 25, 2022

    This dough was... frustrating. I went all in with 9 yolks and let me say even after resting it was still sandy, crumbly, and dry. I even used special Durum flour from Grist + Toll - a boutique mill shop, so I wasn't about to give up on this. We cheated a little to get it to go through the sheeter by hydrating it with water. Is that a thing? I have no idea if Nonnas are having a conniption, but it saved it and rounded out the Pinwheel Lasagna in a superb way. It's very light!

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