yolks on yolks on yolks

When you have more eggs than you know what to do with, try making an amped up version of egg pasta dough.  

Pair it with "Dirty Old Egg Sucking Dog" by Johnny Cash

This recipe calls for 6 yolks plus three whole eggs, so you will want to be aware of how rich the pasta itself is when you think about what sauce to pair with it.  Don’t forget to work quickly once the dough’s rested; the eggs in the dough will start to oxidize and that beautiful yellow-orange color will turn to an unhappy grey.

Place 240g Sonora white flour and 60g hard white flour into a good-looking bowl, mix, and create a well with your fist. Into the well drop 6 egg yolks and 3 whole eggs. If you like, add a tiny bit of salt and olive oil over the eggs. With a fork, lightly beat the egg mixture and then gently work in the flour. Once it has formed into a solid mass, knead the pasta like you mean it for about 10 minutes, or until it’s developed a structure not unlike play-doh. Tightly wrap it in plastic wrap and allow it to rest for 30 minutes before you roll it out in whatever manner you desire. Once the pasta is formed into noodles or shapes, you can freeze it on a baking sheet lined with parchment paper and save it for the pasta wars in a freezer safe bag or container.