Homemade Pappardelle

Combine 00 flour, semolina flour, and eggs in the bowl of a food processor. Pulse until dough comes together.

On a lightly floured cutting board, knead dough about 10 times with the palm of your hand. Cover dough with a damp towel, and rest for about 10 minutes. Shape dough into a disc. Wrap dough and refrigerate for at least 30 minutes.

Place dough on a lightly floured surface and dust with flour. Using a rolling pin, and starting in the middle of the dough, push away from you. Roll dough into a sheet, then tri-fold it like a letter: pick up one end of dough, fold it over 1/3 of the way, then bring the opposite end over 1/3 of the way. Continue rolling out dough until it is thin. Let rest 5 minutes.

Loosely roll dough like a cinnamon roll. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap noodles; dust with semolina, and gently toss to separate.

Bring a large pot of salted water to a boil, and cook noodles, until tender with a bite, 1 to 3 minutes.