Ingredients For homemade, formerly wheat flour and water, or wheat flour, cruschello, and water; today, commonly made with eggs instead of water. For factory made, durum-wheat flour and water.
How Made The flour is sifted and kneaded with eggs and water long and vigorously until a firm, smooth dough forms. The dough is covered and left to rest for at least a half hour, then rolled out with a rolling pin into a sheet, not too thin. This sheet is cut into strips or squares whose size varies from region to region. Factory-made pappardelle sometimes have curled borders. The pasta is boiled in plenty of salted water.
