3 cups all purpose flour
5 egg yolks
½ tsp salt
½ cup water, give or take a bit…
Mix flour and salt in a mixing bowl. Beat the egg yolks and water in a small bowl separately and then add to the flour mixture. Mix dough with your hands. If the dough is too dry, add more water (1 tablespoon at a time) and if the dough is too wet, add flour (1 tablespoon at a time). Once you have developed a nice firm but sticky dough – continue to knead for about 10 minutes. Then, to let the proteins relax a bit to make rolling easier, let dough sit (covered) for about 20 minutes.
Divide dough into 5 equal pieces. On a floured board, roll out each piece with a rolling pin, using flour to prevent sticking, and flipping until you have reached a thin enough dough to see your hand through. Lay each sheet on top of parchment paper, and stack as you complete each new sheet. If you are not going to use dough right away, you can refrigerate for up to 2 days, or freeze for up to one month. Roll dough up in parchment paper and cover well in plastic prior to storing. If you plan on using it immediately, cut the dough into squares or circles with a glass or pasty cutout. Fill pieces with your choice of filling and wet edges with a little water before sealing with a fork. Once filled, you can freeze on a cookie sheet until firm before transferring to container, or you can boil right away. Boiling fresh takes about 5-7 minutes, and from frozen can take up to 10 minutes.