Papardelle
Ingredients
250 g King Arthur Wheat Flour
200 g King Arthur All-Purpose Flour
50 g Semolina Flour
5 eggs (1 egg per 100 grams of flour)
Olive Oil as needed
Using a stand mixer, start by slowing mixing the flours and eggs. Add the salt and a touch of olive oil - just a drop at a time until the dough starts to come together. Knead in the machine for a few minutes, and then knead by hand until smooth.
Wrap in plastic wrap and let sit for 30 minutes. If you don’t plan to use the dough immediately, let it sit in the fridge and pull it out 45 minutes before you plan to roll it.
Divide the dough ball into 8 pieces and roll to desired thickness. I prefer mine thin, but traditionally, fettuccini is a bit thicker. If using a Kitchen Aid Mixer, roll through 5 or 6.
Cook in salted boiling water just a few minutes.
Top with your favorite sauce and enjoy!
