Whole Wheat Pappardelle

Directions

1. Spoon the flours onto a board. Using your fingers, mix the two flours together and form them into a well on the board.

2. To the center of the well add the whole eggs and egg yolks. Using a fork whisk together the eggs until smooth. Slowly start incorporating the flour into the egg mixture, being careful not the “break” the well, until a shaggy dough is formed.

3. At this point start kneading the dough by gathering the shaggy dough together and pushing it away with the heel of your hand. Continue this motion until the dough is smooth and supple, up to 10 minutes. The dough should spring back slightly when pressed.

4. Form the dough into a smooth round disk and wrap in plastic wrap. Allow the dough to rest for 1 hour in the refrigerator or up to 1 day.

5. Cut the dough into 4 pieces.

6. Prepare a pasta roller according to package directions and set it to its thickest setting. Using the heal of your hand, flatten the dough to about 1/3 inch thick.

7. Feed the dough through the pasta roller. Fold the pasta in thirds and put it through the roller again on the same setting. Repeat this process one more time on that setting.

8. Continue to roll out the dough, reducing the setting on the roller until desired thickness is reached, about 1/8 of an inch, approximately setting 5 depending on your roller.

9. Dust the pasta with semolina flour. Fold the dough half and using a pizza wheel or a knife, cut the dough into 3/4 inch strips.

10. Unfold the pasta and place the pasta on a rimmed baking sheet and dust with semolina flour to prevent sticking. Repeat with the remaining dough.

11. If not using right away, store the pasta uncovered in the refrigerator until ready to use.