Homemade Egg Yolk Pasta

Our Angel Food Cake lab left us with leftover egg yolks, so we took a break and made noodles. It was a lot of fun to play on the counter and make a big mess! I used the technique outlined in this tutorial but used a ratio of 1/4 C flour per egg yolk. We rolled our pasta with a pizza cutter, let it dry overnight on cooling racks, and cooked it the next day.

A cupcake tin is the perfect size to hold three egg yolks.