# Pappardelle

- Servings: 8 portions
- Cuisine: Italian
- Language: en

## Ingredients

- 175 g 00 flour
- 60 g semolina
- 9 whole egg yolk
- 1 tbsp extra virgin olive oil
- 1 tbsp water

## Instructions

1. Mound the flour and semolina together on a clean work surface and make a well in the center.
2. Add the egg yolks, olive oil, and water into the well.
3. Using a fork, gradually whisk the yolks, oil, and water together, then slowly draw in flour from the inner edge of the well until a shaggy dough forms.
4. Bring the dough together with your hands and knead until smooth and elastic.
5. Wrap the dough in cling film and rest at room temperature.
6. Divide the dough into 4 equal pieces, keeping unused portions wrapped.
7. Flatten one piece and pass it through the pasta machine, starting at the widest setting and working down a notch at a time, folding in between the first couple of passes to even out the texture.
8. Roll to about setting 5 to 6 on the Atlas 150.
9. Lightly dust the sheet with flour, fold loosely, and cut into ribbons roughly 1.5 to 2cm wide using a knife or pastry wheel.
10. Unfurl the cut pappardelle and dust with a little extra flour or semolina, then nest into loose piles until ready to cook.

## Equipment

- fork
- cling film
- pasta machine
- knife
- pastry wheel

## Tips

- Yolk-only doughs are firmer and take a bit more work than whole-egg doughs.
- This recipe makes enough dough for 8 portions.

## Source

- Original video: https://www.instagram.com/reel/DdP5Pg6Pqsa/?stkn=dzE0Y2wycXcycXh4
- Creator: Future Nonna 👩🏻‍🍳💃🏻 | Italian Homemade Recipe 🇮🇹
- Recipe page: https://www.cliprecipe.com/recipe/78b143d6-8702-46f1-8d03-83c52038886c
- Extracted: 2026-09-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt