What difference do you find when making fresh pasta dough from yolks only versus using whole eggs?

Question

Other than the color being yellower and the taste slightly ¨eggier¨, what differences do you find using one versus the other - for example, is it tougher to knead, does it need to rest more, etc. Any other info relevant to this is welcome.... thanks!

Answer 1

I have found that making dough from ONLY egg yolks is somewhat tougher than yolks and whites. I usually make my dough with half of the whites from the eggs and discard the other half of whites (save for pies!!). When doing said process, it is important to let the dough rest longer than normal. I use a process of placing said dough in the oven (top rack) on a non-stick sheet pan, with a 13 x 9 dish on the botton rack filled with boiling water (crucial to have a kettle to add water to pan once pan has been placed in oven). Let the bread remain in the oven (with oven OFF). The steam from the water in the tight confines of the oven will create a nice fluffy texture (keep bread/water in oven for at least 30 minutes). Hope this helps

Answer 2

I make my own pasta too, but have never tried using just the yolks. I always use the whole egg. It tastes so much better than premade pasta I will never eat pasta from a grocery store again.
But youve got me curious. I will make some tomorrow with just the yolks and get back to you soon with more details......