-
1
In a food processor, pulse the flour with 1 teaspoon of salt.
-
2
With the machine on, add the eggs and process until the mixture resembles wet sand.
-
3
Transfer the dough to a work surface and knead until smooth.
-
4
Roll the dough into a ball.
-
5
Wrap in plastic wrap and let stand at room temperature for 30 minutes.
-
6
Cut the dough into quarters.
-
7
Work with one piece at a time and keep the rest wrapped in plastic.
-
8
Flatten the dough slightly and run it through successively narrower settings on a hand-cranked pasta machine until you reach the last setting.
-
9
Trim the ends and cut the pasta into 10-inch lengths; loosely roll them up and and cut into 1/2-inch-wide strips.
-
10
Drape the pasta noodles over a drying rack.
-
11
Repeat with the remaining 3 pieces of pasta dough.
-
12
In a large pot of boiling salted water, cook the pappardelle, stirring, until al dente, about 3 minutes.
-
13
Drain the pasta and return it to the pot.
-
14
Add both butters and toss well.
-
15
Add the stock and grated cheese and toss to coat.
-
16
Add the fennel fronds, parsley and chives, season with salt and pepper and toss again.
-
17
Transfer the pappardelle to bowls and top with a little olive oil and a pinch of tandoori masala.
-
18
Serve right away.
