Ingredients
Scale
14 oz all-purpose flour
4 large eggs at room temperature
a pinch of salt
Instructions
- On a pastry board or wooden surface, form a mountain with the flour, and dig a well in the center.
- Fill the center with the whole eggs, and mix with a fork until you get a soft dough.
- Knead the dough with your hands to form a smooth, elastic dough ball. It should take about 5 minutes.
- Cover in plastic wrap and let in the refrigerator for at least 1 hour.
- Remove the wrap, put the dough on a floured surface (you can use the same board as before) and roll it out with a rolling pin until you get a 1/8-inch thick pasta sheet.
- Spread a small amount of extra flour on the pasta sheet with your hands, then fold it into a roll.
- Cut the roll into 1-inch wide slices, then unfold them to give your pappardelle strips their final form.
- Your pappardelle pasta is ready. You can keep it in the refrigerator for 1 or 2 days, or immediately cook it for 5 minutes in a large pot of salted water and dress with your favorite sauce. I recommend a wild boar ragout.
- Enjoy.
- Prep Time: 15
- Resting time in refrigerator: 60
- Category: Fresh egg pasta
- Cuisine: Italian