Sheets of tender pasta dough can be cut by machine into Tagliatelle or by hand into Papparadelle.

Ingredients

• 3 large eggs plus one egg yolk
• 2 cups flour,  either Altimo Caputo 00 or a mix of 00, all-purpose flour or durum wheat flour
• 1/2 teaspoon salt
• 1/2 to 1 cup Moretti Semola

In a large bowl, pour in the flour, make a well in the center, and add the egg yolks and salt, Mix with a fork until a stiff dough forms. (If this doesn’t happen, add a teaspoon or two of cold water; using a spritzer). Begin to vigorously knead the dough in the bowl and then on a wooden board, lightly floured. Push the dough away with heel of your hand. Then fold over, give the ball a half turn,  and press hard again away from you. Continue this process, turning the ball in the same way each time, until it is supple and smooth, about 8 minutes.  Let rest for 15 minutes or up to an hour under a kitchen towel at room temperature.

Cut the dough into 4 pieces, keeping each piece covered with kitchen towel until use. Flatten the dough piece and then sprinkle semolina over the dough and over the rollers of a hand-cranked pasta machine. Begin to feed the dough through the widest setting. Fold over and run through at that setting again. Adding more semolina as needed,  begin to run through the settings down to the second to last. 

Either cut the pasta sheet by hand or sprinkle semolina over the cutting edge of the machine and run the pasta sheet through to form Tagliatelle, or cut by hand into wide Pappardelle.