pasta dough

For the dough
500 g tipo 00 flour
18 medium egg yolks
1 oz olive oil
a splash of milk

This is easy... just put the all the ingredients except the milk in your mixer and turn on low. Let it mix about 5 minutes. At this point the dough should still look dry, a bit like bread crumbs, but moist enough that if you grab a bit and squeeze it will stick together. Now add a splash of milk and watch the dough as it mixes... it shouldn't look dry anymore. If it does add a few more drops of milk. Your pasta dough should be in a few big pieces, very firm, not sticky and a golden yellow color. Now you can roll it into whatever you want or wrap it in pastic and store in the cooler up to 3 days. I find it easier to roll after it has rested for at least 45 minutes and is room temp.