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1
In a food processor, combine the flour, eggs, lemon zest, lemon juice and salt and process until the mixture comes together.
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2
Turn the mixture out onto a floured work surface and knead together for 5 minutes, until smooth.
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3
Wrap in plastic wrap and set aside at room temperature for 1 hour.
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4
Cut the dough into 6 equal pieces.
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5
Work with 1 piece at a time and keep the remaining pieces covered.
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6
Flatten the piece between your palms until its about 12 inch thick.
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7
Set the rollers of your pasta machine to the widest setting and feed the dough through.
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8
Fold the dough in half and repeat on this setting 6 times.
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9
Turn the knob of the pasta machine to the next setting and feed the dough through the rollers.
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10
Continue to decrease the roller setting after each pass, until the pasta sheet is the desired thickness.
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11
Lay the pasta on a lightly floured work surface and cover with a towel.
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12
Repeat the process with the remaining dough.
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13
Fold each pasta sheet in half, and then in half again.
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14
With a sharp knife, cut the dough into wide strands.
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15
At this point, the pasta is ready to cook.
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16
Or you can freeze the pappardelle in an airtight plastic bag for up to 6 months and then cook straight from the freezer.
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17
To cook and serve the pasta, bring a large pot of water to a boil and add 1 teaspoon of salt.
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18
Add the pasta and cook until it floats to the top, about 5 minutes or until al dente.
