The secret to this ultrarich pasta dough? 15 egg yolks.
Place flour and a pinch of salt in bowl of a food processor. Turn machine on, and with the blade running, slowly pour in egg yolks. Process until ingredients come together, about 1 minute.Remove dough from food processor. Transfer to a well-floured work surface, and knead until dough is smooth and springs back when pressed with thumb, about 15 minutes. Wrap dough tightly in plastic wrap, and refrigerate for at least 30 minutes or up to overnight.Let dough return to room temperature.
Fold dough in thirds , and repeat passing procedure through widest and second-widest settings. Set dough sheet on a floured surface, and dust with more flour. Repeat with remaining pieces.Let pasta sheets dry until leathery, about 10 minutes. Run one sheet through the spaghetti cutting attachment of pasta machine. Shake out excess flour, and place portion on a floured baking sheet; sprinkle with flour. Repeat with remaining sheets.
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