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Egg Yolk Pastina (farfalline) 🔥 The definition of comfort food…it is no secret that I’m obsessed with egg yolks and that’s because it is the greatest food ever.

Egg Yolk Pastina

By Nadia Aidi
Egg Yolk Pastina (farfalline) 🔥 The definition of comfort food…it is no secret that I’m obsessed with egg yolks and that’s because it is the greatest food ever.

Ingredients 

  • 1 cup farfalline or acini di pepe
  • 4 1/2 c water
  • 4 egg yolks
  • 4 tbsp butter
  • 1 lemon, zest
  • 2 tsp tamari
  • 1/3 cup parmigiano reggiano, grated plus more for topping
  • Salt & pepper to taste
  • 1 leek, thinly sliced
  • Salsa macha to taste
  • Chives to taste
  • Olive oil

Directions 

  • Add the leeks to a shallow pan and coat in olive oil. Fry on medium low until golden. About 5 min.
  • Bring the 4.5 cups of water to a boil. Salt heavily and cook your farfalline until al dente
  • Fill another small pot to 1/3 with water. Bring to a boil
  • Add the yolks to a large bowl and place it over the pot with the boiling water. Cook bain marie, mixing with a spoon for 30-45 seconds until slightly jammy. Add 1 tbsp of the butter and the tamari. Emulsify off heat
  • Add the parmigiano to the farfalline pot and mix well
  • Temper the egg yolk mixture with a bit of the pasta water
  • Add in the egg yolk mixture and butter to the farfalline off heat and mix together. Add salt and pepper to taste
  • Serve the farfalline with more parm, chives and a drizzle of salsa macha
  • It yields 2 servings

Video

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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