Dry Dough

Directions

1. 1
   Put the flour in the bowl of a standing mixer fitted with the paddle attachment and begin to run the machine at low speed.
2. 2
   With the mixer running, add the egg yolks gradually, mixing until the dough comes together.
3. 3
   Turn off the mixer and dust a flat work surface with flour.
4. 4
   Turn the dough out onto the dusted surface, form it into a ball, and gently knead it for 20 to 25 minutes, until the ball begins to feel elastic and the surface of the dough feels smooth and silky.
5. 5
   Wrap the dough in plastic wrap and refrigerate to rest for at least 45 minutes and up to overnight before sheeting it (any longer and the dough will discolor).