Fresh Pappardelle With Grandma’s Bolognese
00 flour is a very finely milled Italian type, often used to make pastas and pizzas. If you can’t find it, all-purpose flour is fine. 3 cups 00 flour, plus more for dusting 1 cup fine semolina flour, plus more for dusting Kosher salt and freshly ground pepper 6 large eggs, beaten 6 tablespoons extra-virgin olive oil, plus more for serving Grandma’s Bolognese (recipe follows) 1 cup freshly grated Parmigiano-Reggiano, plus more for serving Small fresh basil leaves, for serving (optional) 1. Whisk together both flours and 1 teaspoon salt in a large bowl. Make a well in center; add eggs and 2 tablespoons oil. Using a fork, work flour mixture into wet ingredients, slowly incorporating all flour in bowl to form a sticky dough. Transfer to a lightly floured work surface and knead dough until all bits are incorporated. Continue kneading until very smooth and no longer sticky, adding additional 00 flour as necessary, about 5 minutes. Place an overturned bowl over dough and let stand 1 hour (or wrap in plastic and refrigerate up to overnight; let stand at room temperature 1 hour before using). 2. Dust work surface with semolina. Cut dough into 16 pieces. Working with one piece at a time, and keeping the rest covered with plastic wrap, flatten into an oblong shape. Very lightly dust with 00 flour; pass through a pasta machine at its widest setting. Fold in half, rotate 90 degrees, and pass through two more times on same setting to smooth dough and increase elasticity. Adjust machine to next setting and pass pasta dough through twice more, gently supporting it with the palm of your hand as it emerges. Continue to pass through ever-finer settings, once each, ending at second or third to last; dough should be very thin, and you should be able to see the outline of your hand through it, but it should not be translucent. Lay dough flat on an 00 flour–dusted surface, or drape over a pasta rack or backs of chairs, until just tacky, 10 to 15 minutes. Repeat with remaining dough. 3. Fold pasta into quarters; cut into 3/4- inch-wide strips. Unfold and drape over rack until almost dry, about 20 minutes. (If not cooking immediately, you can gather several strands and form into a nest shape. Place pasta on a semolina-dusted baking sheet and let dry 24 hours. Store in an airtight container up to 2 weeks.) 4. Bring a large pot of salted water to a boil. Meanwhile, heat sauce in a large straight-sided skillet until bubbling. Add pasta to boiling water and cook until floating and tender, about 1 minute. Reserve 1 cup pasta water, then drain. Transfer pasta to skillet with sauce. Add ½ cup pasta water; toss to combine and finish cooking, about 30 seconds. Remove from heat; add cheese and remaining 1/4 cup oil. Serve with more cheese, oil, basil, and pepper.
ACTIVE TIME: 40 MIN. | TOTAL TIME: 2 HR. | SERVES: 8