Fresh pasta made entirely with egg yolks

Lightly beat the egg yolks in a bowl and combine them with the flour, mixing with a fork, so as to blend the two ingredients. Knead vigorously with your hands for at least 10 minutes until you get a smooth and homogeneous dough.

Wrap the dough in cling film and let it rest for 30 minutes. When it is well rested, roll it out until it is very thin. At this point you can use it to create lasagna or tagliatelle, remembering to add a bit of semolina and frequently move the fresh pasta.

Let the lasagna (or tagliatelle) dry in the air, separated from each other or hung up to dry. When you want to use them, plunge them into slightly salted boiling water and cook them for about 3 minutes before draining.