Homemade Farro Pappardelle
- 200 grams farro flour, toasted
- 200 grams 00 flour
- 3 large egg yolks
- 4 large eggs
Place flours in a large bowl. Whisk with a fork to combine. Create a well in the center and place eggs and yolks into the middle. Begin whisking eggs with a fork, incorporating surrounding flour little by little, until all flour has been incorporated and a rough, shaggy dough has formed. With one hand, begin kneading dough in bowl until a cohesive mass forms.
Transfer dough to a lightly floured work surface and knead until smooth, about 10 minutes. Wrap dough in plastic wrap and let rest, at room temperature, at least 1 hour. Dough can be made up until this point 24 hours in advance, stored in the refrigerator until ready to use.
Cut dough into eighths. Working with one piece at a time and keeping unused dough covered with a kitchen towel, roll dough into sheets, using a pasta roller or machine. Roll to thinnest setting, flouring as necessary, and cut into ¾- to 1-inch lengths. Lightly flour noodles to prevent sticking and transfer to a sheet pan in an even layer, lightly covered with a kitchen towel, until ready to boil.