Executive Chef John Toulze Estate
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1 3/4 cups 00 flour (Italian classification for finely ground, talcum-like flour)
1/2 cup semolina flour
7 large egg yolks
2 large eggs
1 tbsp. extra virgin olive oil
1 tbsp. coarsely ground black pepper
Using the paddle attachment on a mixer, combine flours. Slowly add eggs and olive oil until the dough just starts to form a ball. Remove to a lightly floured surface and knead dough until smooth (about 5 minutes), adding pepper halfway through to incorporate into the dough. Wrap dough with plastic film and rest overnight in the refrigerator.
Break dough into workable pieces (depends on the size of pasta maker) and roll out to desired thickness following the pasta maker's instruction. Place flattened pasta onto a lightly floured surface and use a scalloped pasta cutter to create triangle pieces roughly 3 inches in size. These shapes are known as fazzoletti (handkerchiefs).
To cook: Bring a large pot of salted water to a boil. Add pasta and cook until just tender, about 2 minutes. Drain and serve.