Comments on: seven-yolk pasta dough http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/ Sat, 11 Feb 2012 17:43:14 +0000 http://wordpress.org/?v=2.9.2 hourly 1 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!

]]> By: antonia http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-628723 antonia Mon, 02 May 2011 23:51:08 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-628723 What is the advantage to using only the yolks? Would it still come out if you used whole eggs (I hate to have 6 egg whites sitting around waiting for me to come up with something to do with them)? I'm a bit leery of meringues as well, I'm never sure I've underbeaten or overbeaten. What is the advantage to using only the yolks? Would it still come out if you used whole eggs (I hate to have 6 egg whites sitting around waiting for me to come up with something to do with them)?

I’m a bit leery of meringues as well, I’m never sure I’ve underbeaten or overbeaten.

]]> By: criss http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-599099 criss Sun, 13 Mar 2011 06:40:50 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-599099 Wow, it took 2 years for someone to recommend using a bowl? I was a little baffled when reading the post until I realized that for some reason people thought it was a good idea to *not* use a bowl! :) My personal bugaboo is anything involving boiling sugar. My jams and jellies do not jell. My caramels do not set. My one and only attempt at a boiled frosting ended in screaming and tears and a stove that smelled of marshmallows when that burner was on for literally weeks (um, and also the frosting, such as it was, ended in more tears when it SLID OFF THE CAKE, to add insult to injury). So now I take the Nancy Reagan approach and Just Say No to boiling sugar. Buttercream frosting is perfectly nice. Wow, it took 2 years for someone to recommend using a bowl? I was a little baffled when reading the post until I realized that for some reason people thought it was a good idea to *not* use a bowl! :)

My personal bugaboo is anything involving boiling sugar. My jams and jellies do not jell. My caramels do not set. My one and only attempt at a boiled frosting ended in screaming and tears and a stove that smelled of marshmallows when that burner was on for literally weeks (um, and also the frosting, such as it was, ended in more tears when it SLID OFF THE CAKE, to add insult to injury). So now I take the Nancy Reagan approach and Just Say No to boiling sugar. Buttercream frosting is perfectly nice.

]]> By: deb http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-505884 deb Thu, 23 Dec 2010 21:34:40 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-505884 Nope, and in hindsight, that makes a tremendous amount of sense. A wide, flatter bowl like a pasta dough would allow you to incorporate it slowly, as you should. Nope, and in hindsight, that makes a tremendous amount of sense. A wide, flatter bowl like a pasta dough would allow you to incorporate it slowly, as you should.

]]> By: Alexina http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-505882 Alexina Thu, 23 Dec 2010 21:27:22 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-505882 Right, I am not sure if I should be admitting this, but last year I had a ravioli disaster... I was a teensy bit behind schedule for a party where I had promised I would bring ravioli— yes, because it only took me a few hours last time— and as I stirred in the yolks... full pandemonium a la the unfortunate Mr. Steingarten struck. I redid everything in a bowl, and while it turned out okay-ish, it was a bit doughy. I have always thought it was the I-am-rushing-to-roll-this-out-with-a-plastic-rolling-pin-that-is-really-light factor, but after reading about your quest to get the counter method right, I have become paranoid. (If in a hurry, skip long anecdote above and if you would, answer question below) Is there a big problem with doing this in a large bowl? I just would feel so much less worried. Right, I am not sure if I should be admitting this, but last year I had a ravioli disaster… I was a teensy bit behind schedule for a party where I had promised I would bring ravioli— yes, because it only took me a few hours last time— and as I stirred in the yolks… full pandemonium a la the unfortunate Mr. Steingarten struck. I redid everything in a bowl, and while it turned out okay-ish, it was a bit doughy. I have always thought it was the I-am-rushing-to-roll-this-out-with-a-plastic-rolling-pin-that-is-really-light factor, but after reading about your quest to get the counter method right, I have become paranoid.

(If in a hurry, skip long anecdote above and if you would, answer question below)
Is there a big problem with doing this in a large bowl? I just would feel so much less worried.

]]> By: pooja http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-432748 pooja Wed, 13 Oct 2010 04:26:56 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-432748 Hey Deb! I am trying this soon and will get back to you on how it came out. Thanks a ton! Love Pooja Hey Deb!
I am trying this soon and will get back to you on how it came out. Thanks a ton!

Love
Pooja

]]> By: deb http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-432675 deb Tue, 12 Oct 2010 23:39:21 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-432675 I don't think it is any stickier than a regular recipe. It's a really lovely pasta dough. I don’t think it is any stickier than a regular recipe. It’s a really lovely pasta dough.

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