Pappardelle

Directions

1. 1

   Combine flour and liquid in a bowl then bring together using a fork until shaggy.

2. 2

   Cut through the shaggy dough with a bench scraper before then bringing the mixture together using your hands to form (a rough) ball.

3. 3

   Knead well for 10 minutes until you have a smooth ball of pasta dough.

4. 4

   Wrap tightly in clingfilm and then allow the dough to rest for around an hour.

5. 5

   Unwrap then work with 1/4 of the dough, keep the rest wrapped up so it doesn’t dry out.

6. 6

   Pass the dough through the widest setting on your machine 2 to 3 times, then fold it in half and repeat.

7. 7

   Gradually work the dough through the pasta machine’s settings until you reach your desired thickness.

8. 8

   Dust your work-surface with a little flour so the sheet doesn’t stick to it.

9. 9

   Trim the edges of your pasta sheet then cut into strips that are 2-3cm wide and between 25-30cm long.

10. 10

    Transfer to a lined baking sheet, or dust well with coarse semolina if you prefer nesting the pappardelle.

11. 11

    Repeat the process with the remaining quarters of dough.

12. 12

    Cook for 3-4 minutes in salted, boiling water before combining with your sauce and serving.