Basil And Black Pepper Pappardelle

• 1 3/4 cups all purpose flour
• 1 cup semolina
• 1/2 teaspoon kosher salt
• 4-6 turns of pepper mill
• 6 large eggs at room temperature
• 1 tablespoon olive oil
• handful fresh basil cleaned and torn
• 2 tablespoons water

1. To the food processor add the flours, salt and pepper and pulse once. Lightly beat your eggs in measuring cup, add olive oil,water and basil. Turn machine on and pour the egg and basil through the feeding tube, turn machine off when dough comes together. Empty onto floured work surface. Knead the dough until it becomes smooth and elastic, Divide the dough into two balls, flatten slightly and wrap each in plastic wrap. Let rest for at least an hour up to overnight in the refrigerator. If making lesser amount of pasta one of the disks of dough can be frozen.
2. On floured work surface roll out your dough starting from the middle of the ball and working outward. Roll into a square shape as thinly as possible, it takes some work to get the dough into a thin square, make sure its thin enough that when lifted you can see your finger through the dough. Sprinkle with semolina and loosely roll into a cylinder, slice 3/4 inch thick pieces, open them and lay on sheet pan on parchment and toss with more semolina, lay loosely on pan and let them sit uncovered for 10 minutes. Cook in large pot of salted boiling water

flour, semolina, kosher salt, pepper, eggs, olive oil, handful fresh basil, water

Taken from food52.com/recipes/14758-basil-and-black-pepper-pappardelle (may not work)