Fresh Pappardelle

Directions

1. 1
   In a food processor, pulse the 00 flour with the salt.
2. 2
   In a medium bowl, whisk the egg yolks with the whole eggs and 2 tablespoons of water.
3. 3
   Add the eggs to the flour and pulse until the dough just comes together.
4. 4
   Transfer the dough to a lightly floured work surface and knead until smooth, about 5 minutes.
5. 5
   Cover with plastic wrap and let stand at room temperature for 20 to 30 minutes.
6. 6
   Divide the dough into 3 pieces and work with 1 piece at a time, keeping the rest covered.
7. 7
   Press the dough to flatten it slightly.
8. 8
   Using a pasta machine set at the widest setting, run the dough through successively narrower settings until you reach the thinnest one.
9. 9
   Cut the pasta sheet into 10-inch lengths, lay them on a lightly floured work surface and generously dust with semolina.
10. 10
    Repeat with the remaining dough.
11. 11
    Fold the pasta sheets in half lengthwise, then, using a very sharp knife, cut them into scant 3/4-inch-wide ribbons.
12. 12
    Transfer the pappardelle to a large baking sheet and dust with more semolina.
13. 13
    Let the pappardelle stand at room temperature for 30 minutes before cooking in salted boiling water until al dente, 2 to 3 minutes.