Home Made Pappardelle Dough






  • 500 gm '00' flour
  • plus a little more for dusting
  • pinch of salt
  • 5 whole eggs
  • 3 egg yolks
  • 1 tbsp grapeseed oil
  • 2 tbsp salt


Selaks Velvety Pinot Noir


In a large steel bowl combine the flour and the salt then form the flour into a mound with a hole in the center.

Add half the whole eggs, half the egg yolks and oil. Slowly start to mix with your fingers until well incorporated. Now add the rest of the eggs a little at a time.
It will be like large loose breadcrumbs that will come together as a dough when you squezze them. You may not use all the eggs or you may need a little more.

Tip the dough out onto a floured surface, push together and knead until it forms a dough.
Wrap in clingfilm and leave to rest for at least a hour before use.
Bring a large pot of water with 2 tbsp of salt to the boil.

Cut the dough in half and press down each half with your fingers befrore rolling through a pasta roller set on it thickest setting. Gradually move the numbers of the pasta roller down until you reach 3.
Fold the rolled dough into half and half again before slicing into 3 cm strips.

Plunge into the water and cook for
3 minutes before draining.