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 ...

I have used a simple ratio of 1 egg to 100g ‘00’ grade flour to make the dough. If you choose to add an extra yolk to this ratio, your pasta will have a richer, sleeker feel (used to great ...

Add pasta. Drain the cooked pasta, reserving about 1/4 cup of the starchy cooking water. Return the pasta to the pot and toss ...

Contrary to common belief, the original recipe doesn't call for cream, butter or any additional fats. Chef Alessandra Ciuffo ...

Pasta can be fresh or dried, made of pure durum wheat, sometimes with egg, and flavoured with ingredients such as spinach, tomato, beetroot or squid ink. The shape of pasta used depends on the ...

then add 1 large ladleful (about 1/2 cup) of the starchy cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta. Drain the pasta well and add it directly to the ...