How to make pappardelle

Method

1. To make the pasta dough, mix the 00 flour and semolina together on a clean work surface, then make a well in the centre. Pour the egg mixture and olive oil into the well. Beat with a fork, gradually drawing the flour from the sides into the centre.

2. Continue mixing until the eggs and flour form a thick paste and it becomes difficult to work with the fork. Use a bench scraper to bring in the remaining flour, cutting it into the wet mixture. Work everything together until a dough forms.

3. Flatten the dough slightly with your hands. Knead by pushing the heel of your hand firmly into the centre of the dough, then turn it about 45 degrees. Repeat for 5–7 minutes, until the dough forms a tight, round ball with a slightly dimpled surface. Wrap the dough in cling film and leave to rest for 20 minutes.

4. Unwrap and knead again for a few minutes, until the dough is smooth and even. Wrap again and leave to rest for at least 1 hour before rolling.

5. To laminate the dough, cut the rested dough into quarters. Using a rolling pin, roll each piece until it’s thin enough to fit through the pasta machine at its widest setting.

6. Pass one piece of dough through the machine, reducing the setting incrementally until you have a long sheet. Fold both ends of the sheet into the middle to make a long rectangle. Roll it with the rolling pin, then pass it through the pasta machine again, starting at the widest setting and working down to the thinnest.

7. Fold the sheet back on itself to laminate the dough and give it structure. Roll the folded dough with a rolling pin until it will fit through the pasta machine again. Pass it through from the thickest to the thinnest setting, until you have a smooth, even sheet. Lightly dust the pasta sheet with semolina. Repeat with the remaining dough.

8. Cut the pasta sheets into 30cm/12in lengths and dust with semolina to prevent them sticking. Stack three lengths on top of each other. Fold the bottom edge up to the middle, then fold the top edge down to the middle. Using a sharp knife, cut the folded pasta into 3–5cm/1¼–2in-wide ribbons (depending on your preference). Unfurl the ribbons and loosely gather the strands into nests. Dust the nests well with semolina to prevent them sticking.

9. Use the pappardelle straight away, or refrigerate it for up to 2 days.

10. Cook the pappardelle in boiling salted water for 1–2 minutes or until just al dente. Drain well before adding to your pasta sauce of choice.