Fresh Pasta (Pappardelle)


5 cups flour, all-purpose
2 tbsp salt
2 tbsp olive oil
8 eggs
semolina flour (for dusting)


In a large food processor, pulse flour and salt to combine. Add the oil. Add eggs one at a time, pulsing after each until dough forms a ball. Gather up the dough and divide into workable portions to knead. Knead the dough until smooth, keeping other portions covered with plastic wrap to keep from drying. When dough is completed kneaded and smooth, wrap with plastic and refrigerate for 1.5 to 2 hours.

Divide into 3 portions. Working with one portion at a time, dust with semolina and pass through hand crank pasta machine, starting with widest setting and gradually progressing smaller to the desired thickness. Dust liberally with semolina flour and let stand 15 minutes before cutting.

Pasta can be cooked immediately or stored covered in refrigerator until ready to cook.