EGG FETTUCCINI
Yield: 48 (2.25-oz.) servings
Ingredients Lb. Oz. Method
All-purpose flour
 4   -   Using a 3-speed mixer at first speed, mix with flat beater for 30 seconds.
Dried egg yolk -   8  
Water -   36   Adjust mixer speed to second speed.
Gradually add. Mix 1 minute. Exchange dough hook for flat beater; knead 2 minutes.
Vegetable or light olive oil -   2  
 
Total approximate weight 6 lb. 14 oz.
Instructions
Remove mixture from bowl; divide. Hand knead 1 minute each; cover with plastic wrap. Let dough rest 15 minutes. Extrude dough in 8-12 oz. batches through pasta machine as directed. Allow pasta to dry on racks or wax/baking paper for 5 minutes. Cook in salted boiling water until tender, 2-4 minutes.
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