Pasta Pappardelle with Sauces by Cottura Ammiche

3 cups all-purpose flour
4 – 6 eggs (size of eggs will influence how many to use)
Pinch of salt
2 tablespoons butter
1-2 teaspoons fresh rosemary, minced
Salt and pepper to taste




Combine flour, eggs and pinch of salt into food processor using dough blade. Pulse until dough comes together. Knead for 15 seconds or so. Remove from processor bowl; place in glass bowl and cover. Allow to sit at room temp for 30 to 60 minutes to allow gluten to relax. Transfer to lightly floured surface and knead by hand with a little extra flour until dough is smooth and pliable, damp but not sticky. Using a pasta machine, take egg-sized pieces of dough and run through at the largest setting. Fold dough over and repeat 5 or 6 times before changing the setting. Change the notch of the machine to the next setting and run through once without folding it. Continue until pasta sheet is the desired thickness. Cut noodles by hand or with the pasta machine cutting blade.


To cook the pasta, boil water, add salt, and cook pasta for 1-2 minutes only. In a saucepan, melt butter, add the rosemary, and cook the pasta in the pan, season with salt and pepper to taste.


Note, to make pasta by hand:

Mound flour on a clean counter or board; make a deep well in the center of the flour. Break eggs into the mound. With a fork, stir the eggs together, gradually incorporating more flour as the eggs are stirred. (This can get a little messy.) Continue until most of the flour is incorporated and the dough comes together. Knead for several minutes until the flour is completely mixed in, and the dough has a smooth, tacky (but not sticky) consistency. Allow to rest 30 -60 minutes as above and proceed as above.