PAPPARDELLE
When you’re ready to try
making your own pasta, this is
where you begin. Start with
three ingredients and get
kneady. Working the dough
(kneading and rolling)
develops gluten, giving pasta
that al dente texture you dig.
2 cups all-purpose flour,
plus more for dustingattachment, knead the dough
until smooth and firm, 8 to
10 minutes, adding a few drops
of water if the dough is too dry.
Form dough into a ball and
wrap in plastic wrap; let rest at
room temperature about
30 minutes.
■Unwrap the dough and cut
into four pieces; shape each
piece into an oval about 1∕3 inch
thick. Working with 1 piece at a
time, run the dough through a
pasta roller, starting with the
widest setting and gradually
decreasing to roll dough
through the thinnest, to create
long, thin sheets.
■Lay the sheets on a f loured
surface. Cut sheets crosswise
into 12-inch-long pieces, then
cut lengthwise into 3∕4 -inch-
wide noodles. Transfer noodles
in small piles to a baking sheet.
Let rest until slightly dry but
still pliable, about 30 minutes.