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Crack the eggs into a large liquid measuring cup and add about 2 tablespoons olive oil (roughly 2 good glugs). Pour enough wine into the measuring cup until the total liquid volume measures 2 1/2 cups (750 ml). Whisk the ingredients together.
Dump the flour in a bowl and make a well in the center. Pour the wine mixture into the well and, using your hands, work the liquid into the flour until the mixture starts to come together in a ball.
Turn the dough ball out onto a clean work surface and knead the dough until it’s smooth and has a nice elasticity, about 10 minutes. (The dough is ready when you press it with a fingertip and it springs back immediately.) Wrap the pasta dough with plastic wrap and let it rest at room temperature for 30 minutes.
To form the pasta dough into pappardelle, as in the photo above, roll the pasta dough through a standard pasta machine set to the number 4 setting. Then dust it on both sides with flour and lay it on a work surface. Cut the sheet widthwise into sections 8 inches long. Using a fluted or straight pasta cutter, cut down the length of the pasta sheet to make noodles about 1 inch wide. Place the noodles, not touching, on a semolina-dusted baking sheet. Otherwise, form it into whatever shape you fancy, using your own experience or the shaping instructions toward the end of this recipe as your guide.
Bring a large pot of salted water to a boil. When the water is boiling, drop in the pasta and cook until the desired doneness. (If you intend to toss the pasta in a skillet with some sauce and warm it for a minute or two, you should cook it until not quite al dente, 3 to 5 minutes. Don’t worry about the pasta being too toothsome. It will continue to cook in the sauce. If you intend to drain the pasta and dress it with sauce, cook the pasta a minute or so longer.)
Drain the pasta, reserving some of the cooking water. Serve however your heart desires. Originally published February 3, 2014.