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Pappardelle Pasta Dough

Serves: Serves 4


  • 3 cups Italian “00” flour
  • 3 eggs
  • 3 egg yolks
  • Pinch salt
  • 2 tablespoons water
  • 1 tablespoon olive oil


Place all of the ingredients in the bowl of a stand mixer, like the Kenwood Chef Kitchen Machine, fitted with a dough hook. Mix on a low speed until the dough comes together into a ball. Continue to mix for about 4 to 5 minutes. Remove dough from the bowl, wrap in plastic and let rest at room temperature for at least an hour.

Attach a pasta roller attachment to your stand mixer.

Once the dough has rested, remove the plastic and divide it into two or four equal parts. Press the dough down with your fingertips to make a rectangle shape as thin as you can. Turn the pasta roller setting to its thickest setting. Set the machine to a low speed and feed the pasta through the roller until it is all the way through. Turn the speed up to its next highest setting and repeat the process, cycling up through the speeds until you have a thin sheet of dough. If the pasta gets sticky at all sprinkle a little flour on it and continue.

Once you have one long sheet of pasta, cut it into 10–12-inch sheets. Then cut those sheets lengthwise into 1-inch thick noodles. Lightly dust the pasta with flour and lay out on the cookie sheet until you plan on cooking it. Repeat with the remaining dough.

Bring 4 quarts of water to a boil and add 1 tablespoon salt. Add the pasta and stir so it does not stick together. Cook uncovered at a rolling boil, stirring occasionally, for about 6–7 minutes or until al dente. Strain and mix with your sauce.

Ethan Stowell

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