New York chef Tyler Heckman uses a dried shiitake dashi in place of brodo in his recipe
Step 1:
Begin by mixing the flour and salt in the bowl of a stand mixer with a paddle attachment on speed 2. Add the egg yolks and water. Gradually increase the speed to 4. Once everything is incorporated, switch to a dough hook and keep kneading at speed 4 until the dough is smooth and springy; since this is a very stiff dough, this may take up to 5 minutes.Transfer the dough to a clean countertop, making sure to scrape up any pieces left behind in the bowl. Knead the dough by hand for a few minutes.
Roll out the pasta dough into sheets then divide into quarters. Work with one piece at a time, keeping the others covered with plastic or a wet towel. Run the dough through a pasta roller on progressively thinner settings until you have a sheet of paper-thin pasta. .Cut the sheet into rounds using a 21/2 - 2 ¾-inch round cutter, spacing the rounds as close together as possible. Gather the scraps into a ball and reserve them with the remaining pieces of dough to re-roll later.
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