Pulse the dry ingredients in the food processor.
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.
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
Directions
Pulse the dry ingredients in the food processor.
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.
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.