For those asking, here is my recipe and how the dough is supposed to look when worked enough for egg yolk pasta (bonus pappardelle Bolognese pic)

2 large eggs, 6 egg yolks
280g tipo 00 flour

Pic 1 – I wish the eggs into a mesh seive over a bowl to make them as silky as possible.

Pic 2 – how the dough should look when finished working it enough. Yields about 1 lb. From here, I wrap it in cling wrap and let it rest for minimum of 30 minutes

Pic 3 – how the dough looks after resting.

Pic 4 – how the rolled out dough should look

Pic 5 – pappardelle noodles dusted heavily with durum flour to prevent sticking and wrapped in loose nests per portion.

Pic 6 – lamb Bolognese