From-Scratch Pappardelle Pasta

1. 1

   In the bowl of a food processor, combine 00 flour, semolina flour, and eggs. Pulse until the dough comes together.

2. 2

   On a lightly floured cutting board, knead the dough about 10 times with the palm of your hand. Cover the dough with a damp towel and let it rest for about 10 minutes. Shape the dough into a disc, then wrap it and refrigerate for at least 30 minutes.

3. 3

   Place the dough on a lightly floured surface and dust it with flour. Using a rolling pin and starting in the center, push away from you. Roll the dough into a sheet, then tri-fold it like a letter: lift one end and fold it over 1/3 of the way, then bring the opposite end over by 1/3. Continue rolling out the dough until it is thin, then let it rest for 5 minutes.

4. 4

   Loosely roll the dough like a cinnamon roll. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap the noodles, dust with semolina, and gently toss to separate.

5. 5

   Bring a large pot of salted water to a boil, and cook the noodles until slightly firm, 1 to 3 minutes.

• Calories 246.36 kcal — Moderate 12%
• Protein 11.68 g ↗ Good Source 23%
• Carbohydrate 38.85 g 14%
• Total Fat 5.04 g — Moderate 6%
• Saturated Fat 1.62 g — Moderate 8%
• Trans Fat 0.02 g ▲ High --
• Cholesterol 155.99 mg ▲ High 52%
• Sodium 73.01 mg ⌄ Low Source 3%
• Dietary Fiber 3.02 g — Moderate 11%
• Total Sugars 0.61 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 42.08 mg ⌄ Low Source 3%
• Iron 2.72 mg — Moderate 15%
• Potassium 289.73 mg ⌄ Low Source 6%
• Vitamin A 37.3 mcg ⌄ Low Source 4%
• Vitamin C 0.16 mg ⌄ Low Source 0%
• Vitamin D 0.67 mcg ⌄ Low Source 3%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten