Six Yolk Pasta, cherry tomatoes, E.V.O.O, and parmesan, is a dish that is all about simplicity, flavor, and fresh pasta. Six yolk egg pasta is good for you, ask any Italian. They have been eating this stuff for centuries and are still very happy and healthy. The pasta dough recipe from my recipe folder was for 120 servings, so I needed to make a “few adjustments”. Should you ever need a recipe for 120 portions of fresh pasta dough, let me know I’m happy to send it to you.
Kneading, rolling, and cutting fresh-made pasta dough:
Is all about going back to the basics. If you have flour and eggs in your kitchen, you are in business because that’s all you need. Melted cherry tomatoes, fresh pasta, E.V.O, and parmesan are an awesome, simple summer recipe; driven by the fact that I had a bowl of wonderful cherry tomatoes sitting on my kitchen counter.
Making fresh pasta:
If you have never made fresh pasta it may be a little intimidating the first time. A little planning will make everything pretty easy. I use my oversized wooden breadboard for the mixing and kneading part. You can use your kitchen table or if you have a marble counter, anything that will make it easy to knead and roll the pasta dough. In regard to the flour, I use all-purpose flour and whole wheat flour with a one-to-one ratio. The dough can be made in a food processor or with a mixer. I, on the other hand, like to mix and knead my pasta dough by hand. Kneading the dough for 10 minutes is good for you and the dough, giving you that little workout we all can use. Kneading is important. It makes the dough expand and forms gluten, which gives the pasta dough its springy elastic texture.
I use my hand-cranked pasta roller, the little machine works great. If you have the skills, the same results can be achieved with a rolling pin.
Rolling fresh pasta:
When using the pasta roller, if the dough is sticking to the roller or the noodles are sticking together, it’s not the fault of the pasta roller. It’s because the dough is too wet. The type, blend, brands of flour, the temperature and humidity of your kitchen, and the size of the eggs, all of these things can affect the dough. If you have to add a lot of flour when cutting your pasta, your dough is too wet and will stick. Once you start rolling the dough, you want to use the threefold method. Folding the pasta dough several times threefold, will ensure an even size and rolling of the dough.
Recipes should teach us how to cook:
A recipe can be a good guide, a place to start, but you must be prepared to tweak the dough to get it just right. Great cooks rely on recipes, however, I hope only to a certain point!!! Cooks that rely only on strictly formulated recipes miss out on what is really important – recipes should teach us how to cook, not just follow step-by-step instructions.
Resting the dough:
Resting the dough at room temperature is important. Not resting the dough, will create a harder and firmer dough, so a rested pasta dough is definitely superior. I rest my dough for one hour. This ensures the dough is completely hydrated and allows the gluten to relax which makes the dough pliable, making it easier to roll and cut. If you feel like making pappardelle pasta, fold the pasta sheets in half lengthwise. Then, using a very sharp knife, cut them into scant 3/4-inch wide ribbons.
Six Yolk Pasta, Melted Cherry Tomatoes, and Parmesan
Great flavor, an awesome meal that speaks summer.
Light clean flavor of E.V.O.O. sweet cherry tomatoes, garlic, and fresh basil.
Using fresh-made egg pasta kicks everything up a notch.
The dough can be used for all kinds of different kinds of pasta: tortellini, parpadelle, spaghetti, and linguini.
Use ripe sweet cherry tomatoes, the best E.V.O.O you can afford, and a piece of good-quality parmesan cheese.
The preparation and the cooking are all about simple execution while using the best ingredients.
Six egg yolk pasta is a great recipe, and yes egg noodles are good for you.
Don’t wait too long to enjoy the pleasures of making and eating fresh homemade pasta.
The “pastabilities” are endless using this simple dough recipe.
Six Yolk Pasta, Cherry Tomatoes, E.V.O.O. and Parmesan
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 tsp sea salt, fine ground
- 4 each egg yolks
- 2 each whole eggs
- 1 tbsp water
Melted cherry tomatoes
- 1/3 cup extra virgin olive oil extra virgin
- 1 each garlic clove minced
- 3 pints cherry tomatoes
- 1 pinch sugar
- 1/2 cup basil coarsely chopped
- 1 pinch sea salt, fine ground
- 1/2 cup parmesan grated
Make the dough
- Mound the flour on a pastry board, or other wood or marble work surface. Make a well in the center and add salt, egg yolks, and whole eggs. Using a fork, gradually fold the flour into the eggs, adding the water until you have a soft dough. Start kneading the dough, using primarily the palms of your hands.1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 tsp sea salt, fine ground, 4 each egg yolks, 2 each whole eggs, 1 tbsp water
- Continue kneading for 10 minutes, dusting the board with additional flour, as necessary. The dough should be elastic . Wrap the dough in plastic wrap and allow it to rest for 60 minutes at room temperature before using.
Roll the dough
- Divide the dough into 4 pieces and work with 1 piece at a time, keeping the rest covered. Press the dough to flatten it slightly. Using a pasta machine, set at the widest setting, run the dough through several narrower settings until you reach the 2nd or 3rd thinnest setting. Threefold the dough and feed again through the pasta machine, starting at the widest setting, rolling until the pasta is thin enough. The 2nd or 3rd thinnest setting is usually good for most pasta. The pasta is now ready to be cut.
Cut the pasta
- Run the pasta sheets through the wide noodle attachment, or cut by hand. Transfer the pasta to a large baking sheet, and dust with more flour. Let the pasta stand at room temperature for 30 minutes.
Cook the pasta
- Cook pasta in salted boiling water until al dente. Drain, toss with a little olive oil, and set aside.
Cook the cherry tomatoes
- Meanwhile, heat oil in a wide heavy saucepan over medium-high. Add garlic, tomatoes, sugar, and salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.1/3 cup extra virgin olive oil, 1 each garlic clove, 3 pints cherry tomatoes, 1 pinch sugar, 1 pinch sea salt, fine ground
Serve the pasta
- Toss pasta with tomato sauce, basil, and grated parmesan.1/2 cup parmesan, 1/2 cup basil
Nutrition information is calculated using an ingredient database and should be considered an estimate