Pappardelle
Serves 8
Directions
- 1Mound the flour and semolina together on a clean work surface and make a well in the center.
- 2Add the egg yolks, olive oil, and water into the well.
- 3Using 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.
- 4Bring the dough together with your hands and knead for about 10 minutes, until smooth and elastic.
- 5Wrap the dough in cling film and rest at room temperature for at least 30 minutes.
- 6Divide into 4 equal pieces and work with one piece at a time, keeping the rest wrapped so it doesn’t dry out.
- 7Flatten 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.
- 8Roll to about setting 5 to 6 on the Atlas 150.
- 9Lightly dust the sheet with flour, fold loosely, and cut into ribbons roughly 1.5 to 2cm wide using a knife or pastry wheel.
- 10Unfurl the cut pappardelle and dust with a little extra flour or semolina to keep the strands from sticking, then nest into loose piles until ready to cook.
Ingredients
- 175 g 00 flour
- 60 g semolina
- 9 whole egg yolk
- 1 tbsp extra virgin olive oil
- 1 tbsp water
Equipment
forkpasta machineknifepastry wheelcling film
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