Homemade Pappardelle

Pour the flour and make a large pit in the center. Crack the eggs into the pit and pour in the oil and salt.
Whisk in the flour, the easiest way is to start with a fork. When it starts to form a dough, start using your hands and kneading until it becomes smooth and smooth. Divide into two parts, plasticize and refrigerate for half an hour before rolling. Here it is easiest to use a pasta machine and start at the highest setting and work your way down to the thinnest, if you do not have one, it is perfectly fine to use a completely ordinary bread rolling pin. Divide the pastry into bite-sized pieces gently roll up and cut strips about 2 cm thick. Boiled in well-salted water about two minutes.