Pappardelle al Sugo d’Anitra Recipe

Pappardelle Pasta Dough Instructions

In a bowl, mix together all ingredients until combined. Transfer the dough to a lightly floured work surface and knead until smooth, about 10 minutes. Cover with plastic wrap and allow to rest for 1 hour. Divide the dough into 4 equal parts and roll each through a pasta machine, starting with the thickest setting and ending with the second to last. Cut the pasta sheets into 1½” wide by 6” long strips. Sprinkle with flour and refrigerate until needed.

If you'd like to use a mixer, this recipe is perfect size for a table top machine. Just use the dough hook and knead until as stated, the dough is smooth. Wrap in plastic wrap and allow to rest in fridge. You can freeze the left over pasta if you don't use all of it immediately. It will get slighlty darker in color because of oxidation the longer you have it in the freezer but you can extend the time if you put it in zip tight containers.