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1
Follow the instructions for Egg Pasta, removing the dough to a semolina-dusted board after adding the water.
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2
This dough is a bit harder to work with and will require a good 3 to 4 minutes of vigorous kneading to develop the gluten.
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3
Wrap tightly in plastic wrap and allow to rest as with the Egg Pasta.
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4
To roll either type of pasta, first cut each dough in half and keep the other half wrapped in plastic while you work with the first half.
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5
Dust the dough liberally with flour before and between rolling.
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6
Begin on the highest setting for your roller, working your way down to #1 thickness for pappardelle.
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7
As you roll on the final setting, dust and fold the dough over in foot-long segments.
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8
With a sharp knife, cut horizontally at 1-inch intervals.
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9
Put on a baking sheet and toss with semolina.
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10
You can leave the cut pasta on a baking sheet or on a wire rack for a few hours before cooking.
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11
Pasta that has been allowed to sit tends to stick together while cooking, so give the pasta a vigorous stir when you first put it in boiling water.
