This pasta we've made today is therefore special for so many reasons, but I've even gone so far as to use 100 egg yolks in our dough. That's right. One. Hundred. Yolks. That's a lot of eggs.

If you're tossing dry spaghetti in a pot and ladling a spoon of sauce over the top, but yearn to create restaurant-level pasta at home, this guide is for you.

When I think of fresh pasta, my mind jumps to the refrigerated ... In a small bowl, whisk the eggs, additional egg yolk, ...

People who enjoy eggs and pasta will love this week's recipe for ... 1/2 tsp olive oil, 1 egg yolk, 1 Tbsp fresh cream, 3 Tbsp grated cheese (Parmesan or pecorino. If unavailable, powdered cheese ...