Comments on: seven-yolk pasta dough http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/ Wed, 23 May 2012 06:37:56 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: drdave http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-1833261 drdave Fri, 04 May 2012 21:51:40 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-1833261 After trying half a dozen different pasta recipes, this is, hands down my favorite. The dough is smooth, elastic, melts in your mouth. I've substituted no-fat greek yogurt in place of milk, which works well, and also smoked gouda cheese which is just an awesome addition. In a kitchenaide, I use about 1 cup of 00 flour and 3/4 cup of semolina. .. mix about 20 minutes. . .fabulous! After trying half a dozen different pasta recipes, this is, hands down my favorite. The dough is smooth, elastic, melts in your mouth. I’ve substituted no-fat greek yogurt in place of milk, which works well, and also smoked gouda cheese which is just an awesome addition. In a kitchenaide, I use about 1 cup of 00 flour and 3/4 cup of semolina. .. mix about 20 minutes. . .fabulous!

]]> By: June http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-1787738 June Wed, 18 Apr 2012 02:41:59 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-1787738 I would love to see a video how the eggs and flour are incoorporated, and also on the kneading process. I want to try this badly...but have nothing to discern whether im doing it correctly or how to fix it if I dont? I would love to see a video how the eggs and flour are incoorporated, and also on the kneading process. I want to try this badly…but have nothing to discern whether im doing it correctly or how to fix it if I dont?

]]> By: Lauren@ Inside My Present http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-1776454 Lauren@ Inside My Present Fri, 13 Apr 2012 21:19:05 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-1776454 I linked your recipe to my blog on making fresh pasta- it looks great and I think everyone will enjoy it! I linked your recipe to my blog on making fresh pasta- it looks great and I think everyone will enjoy it!

]]> By: Mark http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-1711263 Mark Wed, 21 Mar 2012 04:30:55 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-1711263 I've just started making egg yolk pasta and its a lot harder than I thought! I wish I came to find your page before I started... I remember reading before that you can just use 2 yolks for every 1 full egg, so I ended up cracking 5 yolks and still couldn't form the dough. Then I added 1 egg white and kneaded the dough for about 10 minutes then finally I managed to get the dough together. Its a very firm dough, I probably needed to work it longer, but I will see how it goes. Its resting in the fridge now, hoping I'll be able to pass it through my pasta machine. I'm really looking forward to the results. If mine fails, I'll be following your recipe next time and hopefully it'll be better then! Btw, my first nest experience was also not too successful. Luckily I didn't end up with egg all through my utensils, but the benchtop was certainly well coated in egg!! I’ve just started making egg yolk pasta and its a lot harder than I thought! I wish I came to find your page before I started…

I remember reading before that you can just use 2 yolks for every 1 full egg, so I ended up cracking 5 yolks and still couldn’t form the dough. Then I added 1 egg white and kneaded the dough for about 10 minutes then finally I managed to get the dough together.

Its a very firm dough, I probably needed to work it longer, but I will see how it goes. Its resting in the fridge now, hoping I’ll be able to pass it through my pasta machine. I’m really looking forward to the results. If mine fails, I’ll be following your recipe next time and hopefully it’ll be better then!

Btw, my first nest experience was also not too successful. Luckily I didn’t end up with egg all through my utensils, but the benchtop was certainly well coated in egg!!

]]> By: drDave http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-1658474 drDave Fri, 02 Mar 2012 17:49:38 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-1658474 This is the best recipe I've tried; produces thin, elastic noodles that melt in your mouth. Especially good with a kitchenaide mixer. Try using smoky paprika in the flour as well This is the best recipe I’ve tried; produces thin, elastic noodles that melt in your mouth. Especially good with a kitchenaide mixer. Try using smoky paprika in the flour as well

]]> By: Jessica http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-1640256 Jessica Sat, 25 Feb 2012 20:00:37 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-1640256 After being a little frightened by the requirement of fourteen eggs in Keller's pasta dough recipe in his <i>Ad Hoc</i> cookbook, I came across your recipe (which I was excited to find, as I regularly follow your blog) and was satisfied to find it was pretty much the same recipe, except I would only have to sacrifice 7 eggs. And a sacrifice it was, unfortunately, I should have paid a bit more attention to your accompanying photographs as my pasta-making exercise has been closer to Steingarten's experience, complete with egg yolks flowing out over the top of my countertop. I have attempted to salvage the dough, but as this required me rescuing yolk by incorporating it quickly into the flour - I have produced quite the lumpy sight of dough. Still, this is what first tries are for, right? We'll see in a few hours if it still tastes good! After being a little frightened by the requirement of fourteen eggs in Keller’s pasta dough recipe in his Ad Hoc cookbook, I came across your recipe (which I was excited to find, as I regularly follow your blog) and was satisfied to find it was pretty much the same recipe, except I would only have to sacrifice 7 eggs. And a sacrifice it was, unfortunately, I should have paid a bit more attention to your accompanying photographs as my pasta-making exercise has been closer to Steingarten’s experience, complete with egg yolks flowing out over the top of my countertop. I have attempted to salvage the dough, but as this required me rescuing yolk by incorporating it quickly into the flour – I have produced quite the lumpy sight of dough. Still, this is what first tries are for, right? We’ll see in a few hours if it still tastes good!

]]> By: Eliza http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-1588579 Eliza Thu, 09 Feb 2012 23:14:09 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-1588579 LOVED it! I made it with the kids... fettuccine on level 7. Picked it apart, let it dry a bit in a pile, then boiled it up for 2 mins with basil, garlic, and butter. SOOO good! It took a bit of muscle to knead though. I'll make it again and again! LOVED it! I made it with the kids… fettuccine on level 7. Picked it apart, let it dry a bit in a pile, then boiled it up for 2 mins with basil, garlic, and butter. SOOO good! It took a bit of muscle to knead though. I’ll make it again and again!

]]> By: T http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-1303320 T Thu, 15 Dec 2011 20:29:15 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-1303320 Have the first batch resting in the refrigerator till my new pasta machine comes tomorrow. I was wondering if this dough would be amenable to a couple of add-ins, like parmesan cheese and cracked pepper? Have the first batch resting in the refrigerator till my new pasta machine comes tomorrow. I was wondering if this dough would be amenable to a couple of add-ins, like parmesan cheese and cracked pepper?

]]> By: Sarah http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-797033 Sarah Fri, 22 Jul 2011 11:49:45 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-797033 Deb, thanks for the recipe, please help fresh or dried pasta? I am making squid ink pasta for the first time and I want to know which is better? Deb, thanks for the recipe, please help fresh or dried pasta? I am making squid ink pasta for the first time and I want to know which is better?

]]> By: Rachel http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-716984 Rachel Sat, 11 Jun 2011 23:08:37 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-716984 This is my new favorite pasta dough recipe! Thank you! This is my new favorite pasta dough recipe! Thank you!

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