Add <quantity>400<unit>g</unit></quantity> of all-purpose flour to a working surface. Make a well in the center and add 2/3 of the <quantity>260<unit>g</unit></quantity> of egg yolks into it

Using a fork, incorporate the flour from the center until it starts to come together

Use a spatula and your hands to mix in the remaining flour until it is no longer sticky

Add the remaining egg yolk. Mix until homogeneous and knead the dough for 8m until it forms a taut ball

Cover the dough with cling film

Place in the refrigerator for 4h to relax

Remove the dough from the refrigerator and place on a floured surface. Sprinkle with more flour. The pasta dough is ready

Now you’re all set to make your favorite pasta shape!