Homemade Pappardelle Pasta
24 oz flour
18 egg yolks
3 whole eggs
4 tsp olive oil
3 Tbs milk
3 tsp salt
Start dough in kitchen-aid mixer on low with dough hook until ball is formed. Knead the dough for at least 25 minutes.
Let dough rest at least three hours overnight.
Roll out, working your way from one setting to number five setting on kitchen-aid roller.
Allow dough to air dry about 20 minutes and cut.
Local rabbit cacciatore, house made pappardelle, bacon, manchego, black pepper, sour cream ($29).
Learn more about Larks Restaurant here.