Instructions: Having followed the basic recipe you should now have several sheets of pasta in front of you.

Dont worry about trimming off any sides or corners simply cut the sheets into approximately 200mm lengths.

Roll these up like swiss rolls making sure you have dusted them generously both sides beforehand with semolina or flour.

Generally I tend to roll the pasta slightly thicker for pappardeLLe (about 1.5 mm thick) because I think it is a more robust pasta.

If you are using a pasta machine you can run the sheets through its cutters.

I prefer to cut it by hand so its not all perfect and even.

Cut each roll into slices approximately 40 mm apart.

When youve cut the pasta to your chosen width gently toss and jiggle it about to separate the lengths of pasta and to remove any excess flour.

Then place in portionsize heaps on a tray. The pasta can be cooked straight away or if you place it on a tray and cover it with a very well wrung out damp cloth it wilt stay fresh for about 3 to 4 hours.

Alternatively it can be dried (thoroughly) for 3 to 4 hours and stored in an airtight container where it will keep for at least 2 months.

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