This pasta dough recipe is courtesy of chef Lachlan Patterson and is used to make his Rabbit Agnolotti with Rosemary and Chicken Brodo.
Source: The Martha Stewart Show, May Spring 2008
Yield Makes enough for 6 servings
2 cups "00" flour, plus more for kneading
20 large egg yolks
1 tablespoon olive oil
Mound flour in center of a large work surface, and make a well in the middle. Crack eggs into the well and add olive oil.
Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
On a lightly floured work surface, knead dough until smooth and elastic, 5 to 10 minutes. Wrap dough in plastic wrap; rest for 30 minutes at room temperature before using. Roll or shape as desired.