I can’t take full credit for this recipe at all. I was taught this method in culinary school by one of the chefs that worked with Mario Batali. However I highly suggest if you’re curious about it to watch the two part demo I have on it.
Video here: http://youtu.be/biyLVYhr1y4
Warning: This dough is strong and not recommended for home mixers, this one needs to be done by hand!
|333 Grams All Purpose Flour|
|5 Egg Yolks|
|2 Full Eggs|
|1 Teaspoon Olive Oil|
|Pinch of salt (1/4 Teaspoon)|