Pappardelle under a sauce of mushrooms and turkey.

Whole Wheat Pappardelle

Rustic ribbons of pasta
Makes 4 generous servings

Make pasta dough with

  • ½ cup whole wheat flour
  • 2 cups all-purpose flour
  • ⅓ cup semolina
  • 1 tsp salt
  • 4 eggs

Use pasta maker or knead and roll by hand. You want the dough about 1/16th inches thick (don’t get it too thin). Dust with flour as needed and dust with semolina when it’s finally rolled out. Cut into ¾- to 1-inch wide strips. Boil for about 2 minutes or until tender; if they are fully dried, it will take quite a bit more time to complete cooking.

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