Homemade Pappardelle

Method

1. 01

   Pile 400 g flour on a clean board with a pinch of salt. Make a wide well in the center.

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2. 02

   Crack 4 eggs into the well. Beat them with a fork, pulling in flour from the inside wall a little at a time.

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3. 03

   When the dough looks shaggy, pull it together with a bench scraper. Knead for 8 to 10 minutes, until smooth and springy.

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4. 04

   Wrap the dough and let it rest for 30 minutes at room temperature. This lets it roll without springing back.

5. 05

   Cut the dough into 4 pieces. Keep the ones you are not rolling covered.

6. 06

   Flatten one piece and roll it through a pasta machine on the widest setting. Fold it in thirds and roll it again. Repeat twice.

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7. 07

   Roll it through thinner settings until the sheet is about 1 mm thick. You should just see your hand through it.

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8. 08

   Dust the sheet with semolina. Cut ribbons about 1 inch wide, by machine or with a knife. Toss them into loose nests. Repeat with the rest of the dough.

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9. 09

   Bring 4 l water to a boil and add 30 g kosher salt.

10. 10

    Boil the pappardelle for 2 to 3 minutes, until tender with a little bite. Scoop out a cup of the pasta water, then drain.

11. 11

    Toss the noodles with 30 g butter, 40 g Parmesan, and a splash of pasta water until the butter coats every ribbon. Serve right away.