4 ea. Whole eggs
2 ½ 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 ½ inches wide and cook in boiling lightly salted
water, toss in sauce and serve.