Bake With Pilmico Flour: Fresh Egg Yolk Pasta Recipe

Who said fresh-pasta was hard to make? Here's an easy fresh-egg yolk pasta recipe using Wooden Spoon All-Purpose Flour!
INGREDIENTS:
PASTA:
8 pcs PILMICO FARMS egg yolks
1-2 pcs PILMICO FARMS eggs (add more if dry!)
400g Wooden Spoon All-purpose flour
Pinch of salt
HOW TO MAKE PASTA:
1. To Make the dough: combine flour, salt, and egg yolks in a stand mixer and knead on low for 5 minutes.
2. Add 1 pc egg if the dough is a bit dry and shaggy. Add another if it remains the same. The finished product should come together and form into a ball.
3. Take out the dough and cover it with a plastic wrap and let it rest for 30-45 minutes.
4. Divide the dough into quarters.
5. Flatten it out with a rolling pin. Fold the sides of the dough to make it even so that they meet at the center of the dough and press the seams with a rolling pin.
6. Set pasta maker to widest setting and pass dough 3 times through the machine at this setting
7. Narrow the setting by 1 notch and pass it through the pasta machine. Repeat once more.
8. Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until the pasta is delicate and elastic to the touch, and slightly translucent.
9. To Cut Noodles: cut both ends of the noodles to create and even rectangular shape.
10. Fold both ends so that they meet at the center and fold it in half.
11. Cut the folded dough by hand with a chef’s knife to desired noodle width.
12. Dust lightly with flour, and curl into a nest and gently cover with kitchen towel until ready to cook.
13. Note: Pasta can be frozen directly on the baking sheet, transferred to a zipper-lock freezer bag, and stored in the freezer for up to three weeks before cooking. Cook frozen pasta directly from the freezer.