Homemade Pappardelle

1. 1

   In a food processor, combine the flour and semolina and pulse several times.

2. 2

   In a measuring cup, mix the whole eggs and egg yolks.

3. 3

   With the machine on, pour in the eggs and process until the flour is moistened; the dough may still be a bit crumbly.

4. 4

   Turn the dough out onto a floured work surface and knead until silky smooth, about 3 minutes.

5. 5

   Wrap in plastic and let stand at room temperature for 30 minutes.

6. 6

   Divide the dough into 3 pieces; keep 2 pieces wrapped.

7. 7

   Flatten the remaining piece of dough, dust it with flour and roll it through a hand-cranked pasta machine, beginning at the widest setting and stopping at (or just before) the thinnest; dust the dough lightly with flour between settings.

8. 8

   Cut the strip into 4 pieces, 10 to 12 inches each, and dust with flour.

9. 9

   Roll up each piece loosely and slice 3/4 inch thick.

10. 10

    Uncoil the pappardelle and toss them with flour.

11. 11

    Transfer the pappardelle to a flour-dusted baking sheet.

12. 12

    Repeat with the remaining pieces of pasta.

13. 13

    Toss the pappardelle occasionally to dry them out evenly and keep them from clumping.

* Per serving · 4 servings · Values may vary.

No additional tips available.