Egg Pasta 

When you think about making pasta, this is probably what comes to mind.  Its the yellow rich dough, rolled into sheets and then shaped how you please.  This dough is a little drier than the semolina dough, and can be a little tricky to get right.  Its easier to work with if you have a pasta roller, but a rolling pin and some elbow grease will do the trick too! 

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