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Yields6 Servings
 1 ½ cups All-Purpose Flour, unbleached
 ½ cup Semolina Flour
 1 pinch Fine Sea Salt
 3 large Eggs
 1 tbsp VSOP Extra Virgin Olive Oil
1

Pulse the dry ingredients in the food processor.

2

Add the EVOO & eggs and pulse until a ball forms. Knead for about one minute until the ball becomes smooth. Wrap in plastic wrap or cover with a bowl and allow the dough to relax for an hour.

3

Divide the dough into 8 equal pieces and run them through your pasta machine (setting #6). Cut the sheets into Pappardelle sized noodles and arrange on racks or dust with flour to prevent sticking. Finished pasta can be refrigerated for a few days. When ready to cook place in a large pot of salted boiling water and cook for about 2 minutes then drain and enjoy.

Ingredients

 1 ½ cups All-Purpose Flour, unbleached
 ½ cup Semolina Flour
 1 pinch Fine Sea Salt
 3 large Eggs
 1 tbsp VSOP Extra Virgin Olive Oil

Directions

1

Pulse the dry ingredients in the food processor.

2

Add the EVOO & eggs and pulse until a ball forms. Knead for about one minute until the ball becomes smooth. Wrap in plastic wrap or cover with a bowl and allow the dough to relax for an hour.

3

Divide the dough into 8 equal pieces and run them through your pasta machine (setting #6). Cut the sheets into Pappardelle sized noodles and arrange on racks or dust with flour to prevent sticking. Finished pasta can be refrigerated for a few days. When ready to cook place in a large pot of salted boiling water and cook for about 2 minutes then drain and enjoy.

Homemade Pappardelle Pasta