-
1
Place the flour, egg yolks, and olive oil in a food processor and process to combine.
-
2
Using the feed tube, slowly add the water, pulsing between additions.
-
3
The dough will just start to come together and shouldnt form a ball.
-
4
Remove the dough from the food processor and place on a floured board.
-
5
Knead by hand until the dough is soft and satiny, about 2 minutes.
-
6
Wrap the dough tightly in plastic wrap and allow to sit on the counter for at least 30 minutes.
-
7
This gives the gluten a chance to relax before you roll the pasta (see right).
-
8
To roll either type of pasta, first cut each dough in half and keep the other half wrapped in plastic while you work with the first half.
-
9
Dust the dough liberally with flour before and between rolling.
-
10
Begin on the highest setting for your roller, working your way down to #1 thickness for pappardelle.
-
11
As you roll on the final setting, dust and fold the dough over in foot-long segments.
-
12
With a sharp knife, cut horizontally at 1-inch intervals.
-
13
Put on a baking sheet and toss with semolina.
-
14
You can leave the cut pasta on a baking sheet or on a wire rack for a few hours before cooking.
-
15
Pasta that has been allowed to sit tends to stick together while cooking, so give the pasta a vigorous stir when you first put it in boiling water.
