Fresh Dill Infused Pappardelle Pasta
- 2 cups all-purpose flour
- 1 cup semolina flour
- 4 large eggs whisked
- 2 Tbsp . Tastealotta Fernleaf Dill Olive Oil
- 1 Tbsp . finely minced fresh dill optional
In a large bowl or the bowl of a food processor, mix together the 2 types of flour.
Make a well in the center of the flour (if not using a food processoand add the eggs, Tastealotta Fernleaf Dill Olive Oil and dill (if using).
Begin incorporating the flour into the eggs a little at a time, mixing until a very loose, messy dough forms. If using a food processor, blend until a shaggy dough forms.
Finish kneading the dough by hand until a smooth dough forms.
Wrap the dough and allow to rest at room temperature for 1 hour.
Roll out the dough with a pasta machine, or with a rolling pin, and cut into desired shapes.