This document provides a recipe for making turmeric pasta that yields about 3 pounds. It lists the ingredients as 5 cups of flour, 1 teaspoon of salt, 6 egg yolks, 1 tablespoon of olive oil, and 2 tablespoons of fresh, grated and minced turmeric. The instructions say to allow the egg yolk mixture to steep with the turmeric and olive oil for 15 minutes before mixing it into the sifted flour and salt. The dough is then kneaded, cut into pieces, and run through a pasta machine to create satiny smooth sheets of pasta that can be shaped or frozen for later use.

1. Turmeric Pasta<br />Yield about 3lbs.<br />Ingredients:<br />5 c. flour (00 or Caputo flour if available)<br />1 t. salt<br />6 egg yolks<br />1 T. olive oil<br />2 T. fresh turmeric (finely grated then minced)<br />water to adjust consistency (depending on climate conditions and egg size)<br />-mix together egg yolks, olive oil and turmeric and allow to steep for 15 minutes <br />-in the meantime, sift together flour and salt into a large food processor<br />-with the motor running slowly pour egg yolk mixture through the feed tube and process for one minute<br />-dough should be sandy and almost ready to come together into a dough ball<br />-remove top and pinch dough. If it easily sticks together it is ready. If it is chalky then replace cover and with the motor running add VERY small amounts of water until desired consistency is achieved<br />-turn out onto a floured counter and knead into a ball<br />-cut into 4 equal pieces and cover with plastic wrap to prevent drying<br />-take one piece and begin to work in a pasta machine on the largest setting, flouring often, until the dough becomes satiny smooth (about 5-10 minutes)<br />-at this point you can begin to thin the dough by moving the wheel to higher settings or pinching off pieces to hand form pasta such as orecchiette, pici or garganelli<br />-repeat with remaining dough<br />-fresh pasta can be used immediately or spread evenly on a sheet pan and frozen for future use<br />