Nothing beats fresh pasta, especially egg yolk pasta. Theres just enough added texture to stand up to a hearty ragu or a rich, buttery sauce

1 cup 00 flour (separate 1/4 cup and set aside)
6 egg yolks

1. Dump 3/4 cup of flour on your sanitized working surface and form a crater in the centre.
2. Crack and separate 6 egg yolks into the crater.
3. With a fork, whisk the egg yolks. The flour surrounding them will start to gradually mix in with the egg yolks.
4. Once the yolks thicken up too much to mix with the fork, grab your dough scraper and cut in the rest of the flour until its all mixed in and youve got little bits of dough crumbles on your working surface.
5. With your hands, start to knead the dough bits together. At this point you can take the 1/4 cup of flour you set aside earlier and lightly dust a little bit at a time onto your working surface to knead into your dough. You want the consistency to be soft enough that its not too strenuous to knead, but dry enough that it doesnt stick to your working surface or your hands. Depending on how big your egg yolks were, you may or may not need to use all the remaining flour.
6. Once your dough has reached the desired consistency, wrap it up in cling film and let it rest for 20 minutes.
7. Cut it into your desired shaped and cook it for 2-3 minutes in salted boiling water.
8. Enjoy!