Step 1

Sift the flour on a large work surface and make a well in the center (I like to use the bottom of a bowl to make the well). Place the eggs in a bowl, then pour into the well; with a fork, break up the eggs (like you are making scrambled eggs), then gradually mix the wet ingredients into the flour mixture just until combined. Start a little at a time and create a cake batter consistency then incorporate more of the flour until a crumble consistency form. The dough may look dry and crumbly at this point. (See Notes for more)

Step 2

Dust a wooden board or work surface with flour. Start kneading each piece, push the dough away from you with the heel of your hand, fold the dough over itself and turn it counterclockwise.

Step 3

Pat the dough into a round ball. Flatten the top slightly with your hand, wrap it in plastic wrap and refrigerate for at least 30 minutes or overnight. You will know your dough is ready when it springs back after you push into the dough. I call this the "spring back test".

Step 4

Sprinkle a large cutting board or clean the work surface with semolina. Cut 1/4 of the rested dough ball and keep the other part covered with plastic wrap so it doesn't dry.

Step 5

Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge.

Step 6

Let the flat and rolled-out dough dry for about 10 minutes before cutting. You will repeat this step with all the pasta dough pieces.

Step 7

If you have a pasta maker you can run it through the machine.  Start with setting #Feed through the machine once then fold each side into the middle to form a rectangle. Put it through the machine again on setting #1.

Step 8

Let the flat and rolled-out dough dry for about 10 minutes before cutting. You will repeat this step with all the pasta dough pieces. (see photos in post for visual aid)

Step 9

Dust the top of the sheet of dough with semolina flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices.

Step 10

Unwrap the pasta; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months). You can make them into little nests to store them or simply put them into a freezer-safe bag.

Step 11

Cook the pappardelle. Cook fresh pasta noodles in a large pot of boiling salted water. (Use about 6 quarts of water for 1 pound of pasta.) Fresh pasta takes considerably less time to cook than dried, usually 1 to 3 minutes, so watch it carefully. To test, remove a noodle with tongs or a pasta server spoon and take a bite.

Step 12

Serve with your favorite sauce- I list my favorites in the recipe post. Mangia! (Eat!)