Pappardelle pasta originates from the region of Tuscany in the countryside of Italy. The broad, ribbon like noodles are made mostly from eggs and flour. The noodles are most often served with a hearty, fresh tomato sauce, and wild game.
To make the dough, measure out all three flours and salt and create a dome with the ingredients on your work surface.
Then create a well in the center of the dome. Place eggs and olive oil within the well.
With a fork, incorporate all ingredients until it can be managed by hand. A mess can occur if solely done by hand and not fork first.
Gather the dough and break into two equal-size parts. Then knead with the heel of your hand, pushing and folding while forming into balls for approximately five minutes. Allow the dough balls to rest for at least 30 minutes. The dough can be stored in the fridge overnight or frozen for much later use.
Lightly flour work surface and roll out the dough. Start in the middle of the dough stretching your way out to the edges; the dough will bounce back a bit with each roll, keep working it. The dough should become somewhat translucent, very thin. At this point, the dough is ready to be cut.
The dough can be cut using a sharp knife, a pasta machine, or by this pappardelle wooden rolling pin which was found on Amazon for approximately $10.
The pasta can be left to dry for a few hours, or can be cooked right away. Bring a large eight quart pot of water to a rolling boil, then add one teaspoon of kosher salt, then the pasta. Boil pasta for two to three minutes for al dente, or until desired softness.