A rich pasta dough made from wild rice flour and bread flour or all purpose flour.
Makes enough dough to serve 5-6 people a small entrée or lunch at 2 oz of fresh pasta per person.
7egg yolksor use two eggs and a bit of water, at your peril
Cold wateras needed to bring the dough together
½teaspoonkosher salt
Instructions
If using raw wild rice, grind the wild rice in a spice grinder or highspeed blender as fine as possible, then sift. Discard the sifted crumbles, add them to another dish, etc.
Mix all of the ingredients in a mixer with the paddle attachment, adding a tablespoon or two of water to help the dough come together, then switch to the dough hook and knead for a minute or two before rolling out.
Wrap the dough in plastic and allow to rest for 15 minutes,
Roll out the dough to the second to last setting on the pasta roller, or use a rolling pin.
To cook the pasta, bring a pot of lightly salted water to a boil and cook until al-dente. Fresh pasta cooks almost instantly and will be done in a minute or two.
Notes
Making wild rice flour
If you can't buy wild rice flour online, you can make your own by grinding wild rice in a coffee grinder, sifting, and grinding again.