For the pappardelle:
2 cups of all-purpose flour
4 extra large eggs
2 tablespoons of olive oil
1 pinch of salt
2 tablespoons of peperoncino
For the sauce:
about 25 sprigs of fresh parsley
1 cup of olive oil
For the pappardelle:
2 cups of all-purpose flour
4 extra large eggs
2 tablespoons of olive oil
1 pinch of salt
2 tablespoons of peperoncino
For the sauce:
about 25 sprigs of fresh parsley
1 cup of olive oil
With a wooden spoon, mash the peperoncino well
Sift the flour onto a clean surface
Make a hole in the center and place the eggs, oil, and salt
Mix with a fork, incorporating the flour and eggs until you get a dough
Knead and roll it out to a thickness of about 1/16 inch or use a pasta machine to make pappardelle
Cut into thin strips
Pulse the parsley
Cook the pappardelle in boiling salted water for 1 minute
Drain and place on a plate
Drizzle with olive oil and sprinkle with chopped parsley
Mix well and serve hot
Do not add cheese
Serves 4.
