5 egg yolks

4 eggs

1 tbsp (15 ml) olive oil

3 ½ cups (525 g) unbleached all-purpose flour

1 tsp salt

In a bowl, combine the egg yolks, eggs and oil.

In a food processor, pulse the flour and salt. Add the egg mixture. Process for 30 seconds. The dough should not form a ball but rather remain coarse. If the dough forms a ball, add 1 tbsp of flour at a time and pulse until coarse. If the dough is too dry, add 1 tbsp (15 ml) of water or more, if needed.

On a work surface, press the dough pieces together. Knead by hand for 1 minute or until smooth. Cover with plastic wrap and let rest for 30 minutes at room temperature.

Use to make Squash Agnolotti Pasta with Porcini Sauce.

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