Pappardelle pasta

4 ea. Whole eggs
2 cups flour (extra fancy Durum) or all purpose

Pour the flour into a mound on a table and make a well in the center.
Add the eggs to the center of the well and with a fork work the flour into the egg mixture.
Begin working the dough with your hands until all the egg is blended.
Place dough in plastic wrap and let rest 30 min, before rolling.
Cut Pappardelle 1 inches wide and cook in boiling lightly salted water, toss in sauce and serve.

Catering to your Tastes, Pottstown, Pa  610-326-4787