I place the flour directly on my work surface and form a mound. I make a wide well in the center, keeping the sides tall enough to hold the eggs.

I crack the eggs into the well, add the olive oil and salt, and gently whisk with a fork while slowly pulling flour in from the edges.

Once the mixture thickens, I switch to my hands and bring the dough together. If it feels too dry, I add water a teaspoon at a time until it forms a rough dough.

I knead the dough for about 7–10 minutes, pushing it away with the heel of my hand, folding it back over itself, and rotating as I go, until it becomes smooth and elastic.

I form the dough into a ball, cover it with a bowl or wrap it lightly, and let it rest at room temperature for 30 minutes so the gluten can relax.

After resting, I divide the dough into four pieces and keep the unused pieces covered. I roll one piece at a time until it’s thin enough to see my hand faintly through it.

I lightly dust the rolled sheet with semolina, fold it loosely, and cut it into 1 to 1½-inch wide strips using a sharp knife.

I gently separate the ribbons and shape them into loose nests, dusting lightly with semolina to prevent sticking.

I bring a large pot of salted water to a boil and cook the pappardelle for 2–4 minutes, until tender with a slight bite.

I drain the pasta and toss it immediately with my favorite sauce, adding a splash of pasta water if needed, and serve right away.