-
1
Make the dough.
-
2
Sift both flours together on a large work surface and make a well in the center.
-
3
Place the eggs, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.
-
4
Knead by hand.
-
5
Gather the dough into 2 equal-size balls; flour the surface.
-
6
To knead each piece, push the dough away from you with the heel of your hand, fold the dough over itself and turn it counterclockwise.
-
7
Continue pushing, folding and turning until the dough is smooth and elastic, 4 to 5 minutes.
-
8
Rest the dough.
-
9
Pat each piece into a ball.
-
10
Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight.
-
11
(You can freeze 1 ball for later, or roll out both and freeze the cut pasta.)
-
12
Roll out the dough.
-
13
Place the dough on a lightly floured surface and dust with flour.
-
14
Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge.
-
15
Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom.
-
16
Let dry about 10 minutes.
-
17
Cut the pappardelle.
-
18
Dust the top of the sheet of dough with flour and loosely roll it into a cylinder.
-
19
Using a sharp knife, cut into 3/4-inch-wide slices.
-
20
Unwrap the noodles; dust with semolina and gently toss to separate.
-
21
Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months).
-
22
Photograph by James Baigrie
