Chef Thomas Keller has a pasta dough recipe that features quite a lot of egg yolk. Here's why and how those extra yolks make ...

Agnolotti are a typical first course of Piedmontese cuisine and represent a recipe known and appreciated not only in Italy, ...

Add the egg, yolks, half the oil and a pinch of salt ... until you have silky sheets about 1mm thick, or less. Cut the sheets of pasta into large squares, about 15x15cm/6x6in, and dust with ...

Whisk together the whole egg, egg yolks ... Unwrap the pasta and run it through the pasta-maker, folding each sheet over on itself before rolling it through each setting twice, until reaching ...