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1
In a food processor, pulse the 00 flour with the salt.
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2
In a medium bowl, whisk the egg yolks with the whole eggs and 2 tablespoons of water.
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3
Add the eggs to the flour and pulse until the dough just comes together.
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4
Transfer the dough to a lightly floured work surface and knead until smooth, about 5 minutes.
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5
Cover with plastic wrap and let stand at room temperature for 20 to 30 minutes.
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6
Divide the dough into 3 pieces and work with 1 piece at a time, keeping the rest covered.
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7
Press the dough to flatten it slightly.
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8
Using a pasta machine set at the widest setting, run the dough through successively narrower settings until you reach the thinnest one.
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9
Cut the pasta sheet into 10-inch lengths, lay them on a lightly floured work surface and generously dust with semolina.
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10
Repeat with the remaining dough.
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11
Fold the pasta sheets in half lengthwise, then, using a very sharp knife, cut them into scant 3/4-inch-wide ribbons.
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12
Transfer the pappardelle to a large baking sheet and dust with more semolina.
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13
Let the pappardelle stand at room temperature for 30 minutes before cooking in salted boiling water until al dente, 2 to 3 minutes.
