1. Place the mozzarella cheese into a microwave safe dish. Microwave on high in 30 second intervals, stirring between, until the cheese is completely melted. This usually takes about 2 minutes.

2. Add the cheese mixture to the stand mixer and allow it to cool for 1-2 minutes.

3. Add the egg yolks and mix until a soft dough forms. Scrape down the sides and remove cheese from the paddle with a rubber spatula if necessary.

4. Place the dough ball between two sheets of plastic wrap and use a rolling pin to flatten it into a rectangular shape about 1/8" thick.

5. Refrigerate the dough for at least 30 minutes.

Tip: almond flour can be used to keep the dough from sticking to surfaces.

6. Use a pizza cutter to cut the pasta dough into thin strips and refrigerate overnight or a minimum of 8 hours to firm up.