Hand-cut Rosemary Pappardelle Recipe

Inspired by Paragary's

Time1h

Serves4

Mary’s chicken · leeks · pancetta · artichokes · garlic · parsley

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Ingredients

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1
Make the Dough
On a clean work surface, mound the flour and create a well in the center. Add the eggs, chopped rosemary, and salt into the well. Using a fork, whisk the eggs gently, gradually incorporating the flour from the edges until a dough begins to form.
2
Knead the Dough
Bring the dough together with your hands and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
3
Roll Out the Dough
After resting, divide the dough into four pieces. Roll each piece out using a pasta machine or a rolling pin to your desired thickness, about 1/8 inch thick.
4
Cut the Pappardelle
Cut the rolled-out dough into wide strips, about 1-inch wide, to create pappardelle. Dust with flour to prevent sticking.