Mustard adds a lovely bite to homemade pasta. If you don’t want to make your own, use shop-bought and stir mustard into your chosen sauce
300g ‘00′ flour 100g semolina flour, plus extra for dusting 3 large eggs 3-4 large egg yolks 1 1⁄2 tbsp coarse-grain mustard Shavings of Parmesan, to serve
Step 1) Place both types of flour, eggs, egg yolks and mustard into a food processor and pulse until well combined and the mixture forms a dough. Place the dough in a bowl, cover with cling film and put in the fridge to rest for 30 minutes.
Step 2) Cut the pasta dough in half and feed one of the halves through a pasta machine, ending on the thinnest setting. Dust the pasta sheet with semolina flour and roll up from a short side to form a loose tube. Cut the tube into 2-3cm wide strips, then unroll to reveal the pappardelle. Repeat this process with the remaining dough, then dust the pasta with semolina flour and use immediately or refrigerate overnight.
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Step 3) To cook, add the pasta to a large saucepan of boiling, salted water and simmer for about
3 minutes, until cooked but still firm. Drain in a colander, reserving a cupful of the pasta water. Serve with a spinach-style sauce, heated through, tossing the sauce through the pasta with a few spoonfuls
of the pasta water. Offer the cheese at table.