Homemade Pappardelle (without Pasta Machine) with Sage Browned Butter

Final dish served with simple sauce of sage browned butter with a touch of grated parmesan reggiano and cracked black peper.

Below are the basic steps I went through to make the fresh pasta (not including the mixing of the dough). The recipe I got is adapted from one on America's Test Kitchen:

• 2 Cups (10 oz.) all-purpose flour
• 2 Large eggs plus 6 large yolks
• 2 Tbsp olive oil (use good oil
• 1 Tbsp sea salt

Basically, food process the mixture for about 45 seconds then hand knead it for a couple minutes. Wrap in plastic film and let it rest at room temperature for at least an hour and up to 4 hours. I cut it into 6 portions. Each portion rolls out one sheet as seen below. It can be frozen and used later.

Pasta dough after kneading and ready to rest.

Shaping portions of dough into 3" x 3" square.

Rolling out the dough.

Sheets rolled out and drying for 15 minutes on kitchen towel before cutting.

Don't roll sheets too tightly and use very sharp knife.

Parpadelle cut and separated by hand. I kept it covered with tea towel until use. Cooking time was very fast; when it floats, it's done.