chef_italiano
⬇️ Handmade pappardelle. 📕 Pasta dough: • 225g (7.94 oz) 00 flour • 56g (1.98 oz) whole eggs • 87g (3.07 oz) egg yolks • 1 tsp salt Instructions: 1. Kind the dough until smooth, wrap it tightly, and let it rest for at least 30 minutes. 2. Flatten the dough slightly with a rolling pin. 3. Pass it progressively through the pasta machine until the sheet is thin and even. 4. Let the surface dry very slightly before cutting. It should still be completely flexible. 5. Cut the sheet into sections ap...
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