Pappardelle

3 1/2 c Flour, all purpose
2 lg Eggs
1/4 ts Salt
1 ts Oil, olive
3/4 c Water, warm (approximately)

For Pasta:

Place 3 cups of flour on your work surface.
Make a well in the center of the flour.

Beat the eggs together with the salt and pour into the flour well.

Stirring the eggs with your fingertips,
gradually incorporate the
flour.
When about half of the flour has been incorporated, drizzle
1teaspoon of olive oil over
the egg-flour mixture and stir it in.

Use a little of the remaining 1/2 cup of flour to
rub any sticky bits from your fingers.
Continue to add the unincorporated flour
alternately with warm water, until you have worked in all of the
flour and just enough water to form a
mass that is supple but not sticky.

Knead the mixture until very smooth
and silky (about 10 minutes)
adding flour if it becomes sticky, or
a little warm water if it
becomes too firm.
Cover and let rest for 30 minutes.
Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight. (You can freeze 1 ball for later, or roll out both and freeze the cut pasta.)

Roll out the dough. Place the dough on a lightly floured surface and dust with flour. Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom. Let dry about 10 minutes.

Cut the pappardelle. Dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap the noodles; dust with flour and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months).
Yield: 6 Servings