Dry Dough

1. 1

   Put the flour in the bowl of a standing mixer fitted with the paddle attachment and begin to run the machine at low speed.

2. 2

   With the mixer running, add the egg yolks gradually, mixing until the dough comes together.

3. 3

   Turn off the mixer and dust a flat work surface with flour.

4. 4

   Turn the dough out onto the dusted surface, form it into a ball, and gently knead it for 20 to 25 minutes, until the ball begins to feel elastic and the surface of the dough feels smooth and silky.

5. 5

   Wrap the dough in plastic wrap and refrigerate to rest for at least 45 minutes and up to overnight before sheeting it (any longer and the dough will discolor).

No additional tips available.