MAKE THE DOUGH

Mound the flour directly on your work surface and form a wide well in the center. Add the eggs, olive oil, and salt, then gently whisk with a fork while gradually pulling flour inward from the sides.

Once a shaggy dough forms, switch to your hands and knead for 8 – 10 minutes until smooth and elastic. Wrap tightly with plastic wrap and let the dough rest at room temperature for 30 minutes – this step relaxes the gluten and makes rolling significantly easier.

ROLL & CUT THE PASTA

Divide the rested dough into four pieces, keeping unused portions covered. Flatten one pieces and run it through a pasta machine at the widest setting.

Continue rolling thinner, one setting at a time, stopping between the 3 – 6 setting (depending on your desired thickness). Lay the sheets on a lightly floured surface, cut into 3/4 – 1-inch-wide ribbons, then gently toss with flour and form loose nests.

COOK FRESH PAPPARDELLE

Bring a large pot of well-salted water to a rolling boil. Fresh pappardelle cooks quickly – about 2 – 3 minutes, until tender but still al dente.

Use tongs to transfer the pasta directly into warm sauce so the starch helps everything come together.