Homemade egg pappardelle, recipe by hand, in a planetary mixer, and even with the Bimby.

Easy to make, now you can make them often with an easy-peasy recipe.
You can roll out the dough the traditional way with a rolling pin or more easily with a pasta machine.
I will explain how to roll out fresh pasta, roll it, and cut the pappardelle by hand.
For seasoning, ideal are mushroom sauces, wild boar, or white meat or fish ragù.
GET TO KNOW THE PAPPARDELLE
They are a type of long pasta you can make at home following some simple tips. The basic egg pasta recipe allows you to make not only pappardelle but also other types of pasta like lasagna, tagliatelle, and tagliolini. You can include fresh egg pasta in the menu for Christmas, Easter, or a simple but tasty family dinner or lunch.
Few and simple ingredients that we have at home: flour, eggs, water, and a pinch of salt.

Ingredients

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1.67 cups semolina flour
2 eggs
1 pinch salt
2 tbsps water (lukewarm)
as needed flour (for working)

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Tools

What we need to make

1 Board
1 Rolling pin
1 Knife smooth blade and square tip
1 Tray

Steps

Hand Kneading

Arrange the flour in a fountain on a board, add the eggs in the center, a pinch of salt, and gradually incorporate the flour into the eggs, helping yourself with a fork. During this step, beat the eggs to combine yolk and white with the flour.
Knead by hand until you get a homogeneous yellow dough. For convenience, transfer the dough to a board and if necessary, add a little water to give the dough the right consistency.
Let the dough rest wrapped in plastic wrap for at least 30 minutes.
Insert the leaf and put all the ingredients together. Start at half speed. When the dough attaches to the leaf (binding), turn off and transfer to the board. Let the dough rest wrapped in plastic wrap for at least 30 minutes.
Put all the ingredients in the bowl and start 4 min. knead. Transfer to the board.
Let the dough rest wrapped in plastic wrap for at least 30 minutes.
After the resting period, prepare the board to roll out the dough: sprinkle a handful of flour on the surface to facilitate rolling out the pasta. You can use a floured rolling pin for this step.
Roll out the dough, then roll it onto the rolling pin and press gently, pushing forward. Repeat this operation, sprinkling the dough with flour each time you roll it out, until you obtain a thickness of 1 or 2 mm.
Transfer the dough to a floured tablecloth and let it dry a little.
Touch the surface of the dough, and when it is no longer sticky, start cutting it:
Now that the dough has dried, we will have obtained the classic round shape, with a thickness of 1-2 mm. Roll the dough on itself. Place the dough parallel to the work surface.
Get a knife to cut the fresh pasta, the most suitable has a square tip and a length of 25 cm. Bring it close to the dough and start cutting the dough with a mechanical movement from top to bottom. The width of the pappardelle should be 0.8 inches.
Once you’ve cut a first part of the fresh pasta, place the knife blade under the dough, lift the pappardelle, and spread them out on the floured board. Continue cutting until the dough is used up.
This method is quite simple and fast. The first thing to do is set up the machine, secure it to the kitchen table, divide the dough into several pieces for ease and slightly flatten with the rolling pin. Pass the dough first through the part that squashes, starting with the maximum thickness, then fold the dough over itself and pass again until reaching a thickness of 1-2 mm.
Attach the piece necessary to make the pappardelle to the machine, place a floured tray just below the tool, and pass the dough.
As you turn the crank, the pappardelle will come out of the machine; if they are too long, you can cut them into pieces of 30-40 cm in length.
As you make the pappardelle, spread them out on a floured tray and later
gather them into a nest shape, sprinkle with a fistful of flour, and set aside
They are now ready to be cooked in salted boiling water with a drop of oil.
The cooking time for pappardelle is quite short, 8-10 minutes for al dente cooking.
Here are the homemade egg pappardelle ready.