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Homemade Pappardelle


About 2 cups King Arthur™ Unbleached, All-Purpose Flour

1/8 teaspoon fine sea salt

3 large eggs

1 teaspoon Extra-Virgin Olive Oil


Mound the flour on a work surface and sprinkle it with the salt. Make a well in the center of the flour and add the eggs and olive oil. Beat the eggs and oil with a fork until smooth, then gradually incorporate the flour from the inside walls of the well. When the dough becomes too firm to mix with the fork, knead it with your hands, incorporating just enough of the flour to make a smooth ball of dough. You may not need all the flour.

Push the excess flour aside and knead the dough for about 5 minutes, adding flour as needed. Place the dough on a floured surface, cover with a bowl, and let rest for 10 minutes.

Cut the dough into 2 pieces. Keeping the second piece covered, roll one piece with a rolling pin to flatten it slightly. Roll out the dough through the rollers of a pasta machine on the thinnest setting. Cut the strip into 9-inch lengths, then cut each piece lengthwise into 1 1/2-inch-wide strips. Spread the pasta on floured towels while you roll out the remaining dough. (To make the pappardelle by hand, roll each piece of dough into a 20 by 14-inch rectangle. Cut lengthwise into 1 1/2-inch wide strips, then cut the strips in half crosswise.)

Recipe featured in Program 2526


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