Homemade Pappardelle

Ingredients

• 1 3/4 cups plus 2 tablespoons all-purpose flour, plus more for rolling
• 1/3 cup fine semolina
• 3 large eggs, at room temperature
• 3 large egg yolks, at room temperature

Steps

1. Put the flour and semolina together in a food processor and pulse several times. Mix the whole eggs and yolks in a measuring cup, then pour them in with the machine running. Process until the flour is moistened; the dough may remain slightly crumbly. Turn out onto a floured work surface and knead for about 3 minutes, until silky smooth. Wrap in plastic and leave at room temperature for 30 minutes.
2. Separate the dough into three pieces, leaving two wrapped. Flatten the other piece, dust with flour and pass through a hand-cranked pasta machine, starting at the widest setting and stopping at, or just before, the thinnest. Dust lightly with flour between settings. Cut the strip into four pieces, each 10 to 12 inches, and dust with flour. Loosely roll up each piece and slice 3/4-inch thick. Uncoil the pappardelle, toss with flour and transfer to a flour-dusted baking sheet. Repeat with the remaining dough pieces. Toss the pappardelle occasionally so they dry evenly and do not clump.