30 Yolk Fresh Pasta is a basic dough to create various shapes of egg pasta but made with only yolks. Preferably from corn-fed chickens, so the yolks are nicely red.
30 Yolk Fresh Pasta is used in different regions of Italy, but especially in Piedmont, where they make the classic Tajarin. The 30 yolk fresh pasta makes the tajarin so silky that they pair beautifully with delicate condiments like butter and truffle or like the Tajarin with butter.
This dough is called so because for 1 kg of flour, you need exactly 30 egg yolks. Then it’s true that those who prepare it at home obviously make it in smaller quantities, and consequently, you go by proportions and hence measuring the grams of flour for the necessary yolks.
If you want to try making good Tajarin with castelmagno with the 30 yolk fresh pasta, I recommend trying my recipe right away!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/3 cups all-purpose flour
- 12 egg yolks
Preparation
Pour the flour into a mound on the work surface.
Crack the eggs and separate the yolks from the whites.
Pour the egg yolks into the flour mound and start beating them with a fork.
Gradually begin to incorporate the surrounding flour.
Continue to knead more vigorously until all the flour is incorporated.
Keep kneading on the work surface to make your dough well homogeneous.
At this point, let it rest for at least 30 minutes covered with a clean cotton cloth, or covered with a bowl.
After the resting time, you can roll out your 30 yolk fresh pasta and shape it into the pasta forms you prefer.
Don’t throw away the leftover egg whites; you can make various recipes with them, including Protein Pancakes.
STORAGE
I recommend preparing and rolling out the 30 yolk fresh pasta and then storing it in the fridge for up to a day or freezing it in the chosen pasta form.
