It's taken me a long time to get to that place where I'm like, "Okay, my entire life doesn't have to be work and I'm going to balance that out a little bit."

Beat egg yolks, whole egg, and 1 1/2 tablespoons oil in a medium bowl.Add egg mixture to food processor, and pulse until dough just comes together.

Gradually add water, 1 tablespoon at a time, if dough is too dry or doesn’t come together.Transfer dough to a lightly floured work surface, and knead until very smooth, 5 to 10 minutes.Cover dough with plastic wrap, and let stand at room temperature for 1 hour..

Pinch off a 1/2-inch piece of dough, and roll it between your hands to form a thin 2- to 3-inch-long rope; transfer to a rimmed baking sheet.Repeat with remaining dough.. Bring a large saucepan of salted water to a boil.

Cook pasta until al dente, about 7 minutes.

Drain, reserving 1/2 cup cooking liquid.This quick and easy side dish relies on an earthy, aromatic blend of mushroom seasoning, makrut lime leaves, and ginger to give the mildly sweet soy milk braise a punch of flavor.

The slightly wilted lettuce is garnished with umami-packed ingredients like mouth-numbing mala oil and charcoal salt.Cooking the lettuce fast is key, so be sure to preheat your wok until smoking.. Mushroom seasoning can be found at most specialty grocery stores or online at eastsideasianmarket.

Mala oil is a spicy Szechuan chile sauce that creates a numbing sensation.Find it at specialty Asian grocery stores or online at flybyjing.. Save.If you’ve ever stepped into a doughnut shop on a busy Sunday, you’ve already gotten a whiff of pure heaven.