Fresh Pappardelle

1. 1

   In a food processor, pulse the 00 flour with the salt.

2. 2

   In a medium bowl, whisk the egg yolks with the whole eggs and 2 tablespoons of water.

3. 3

   Add the eggs to the flour and pulse until the dough just comes together.

4. 4

   Transfer the dough to a lightly floured work surface and knead until smooth, about 5 minutes.

5. 5

   Cover with plastic wrap and let stand at room temperature for 20 to 30 minutes.

6. 6

   Divide the dough into 3 pieces and work with 1 piece at a time, keeping the rest covered.

7. 7

   Press the dough to flatten it slightly.

8. 8

   Using a pasta machine set at the widest setting, run the dough through successively narrower settings until you reach the thinnest one.

9. 9

   Cut the pasta sheet into 10-inch lengths, lay them on a lightly floured work surface and generously dust with semolina.

10. 10

    Repeat with the remaining dough.

11. 11

    Fold the pasta sheets in half lengthwise, then, using a very sharp knife, cut them into scant 3/4-inch-wide ribbons.

12. 12

    Transfer the pappardelle to a large baking sheet and dust with more semolina.

13. 13

    Let the pappardelle stand at room temperature for 30 minutes before cooking in salted boiling water until al dente, 2 to 3 minutes.

* Per serving · 4 servings · Values may vary.