Recipe - Tagarin

3 One half cup Allpurpose flour, plus
One half cup For dusting work surface
8 Egg yolks, jumbo
1 tablespoon Virgin olive oil
1 teaspoon Salt

Use standard well technique, placing yolks only in initial well.

Make a mound of the flour in the center of a large wooden cutting board.
Make a well in the middle of the flour and add the eggs, oil and any other
flavoring you choose. Using a fork, beat together the eggs, oil and
flavorings and begin to incorporate the flour starting with the inner rim
of the well. As you expand the well, keep pushing the flour up to retain
the well shape. Do not worry that this initial phase looks messy. The dough
will come together when One half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands
primarily. Once you have a cohesive mass, remove the dough from the board
and scrape up any left over crusty bits. Lightly flour the board and
continue kneading for 3 more minutes. The dough should be elastic and a
little sticky. Continue to knead for another 3 minutes, remembering to dust
your board when necessary. Wrap the dough in plastic and allow to rest for
30 minutes at room temperature. Note: do not skip the kneading or resting
portion of this recipe, they are essential for a light pasta.

Recipe by: MOLTO MARIO

Posted to MCRecipe Digest V1 #506 by Sue suechef@sover.net on Mar 09,
1997.