Directions

1. 1

   Mound the durum wheat flour on a clean work surface and create a well in the center large enough to hold the eggs. Crack the 5 eggs into the well.

2. 2

   Using a fork, beat the eggs gently to break them up, then gradually incorporate the surrounding flour from the inner walls of the well until a shaggy dough forms.

3. 3

   Knead the dough for 8-10 minutes until it becomes smooth, elastic, and firm. If it feels too sticky, dust with additional flour; if it is too dry, wet your fingers slightly and continue working it.

4. 4

   Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes to relax the gluten.

5. 5

   Cut the rested dough into 4 equal portions. Working with one portion at a time and keeping the others covered, use a pasta machine or rolling pin to roll the dough as thin as possible without tearing.

6. 6

   Once the sheet is thin and transparent, lay it flat on a lightly floured surface and cut into ribbons approximately 1 inch wide and 10 inches long for pappardelle.

7. 7

   Repeat with the remaining portions of dough. As you finish each batch, dust the cut ribbons lightly with flour and arrange them in loose nests to prevent sticking.

8. 8

   Bring a large pot of salted water to a rolling boil. Add the pappardelle and cook, stirring gently, until it floats to the surface and cooks for approximately 2-3 minutes after that, or until tender but still maintaining a slight firmness.

9. 9

   Drain the pasta, reserving 1 cup of the cooking water. Return the drained pasta to the pot.

10. 10

    Add the 2 tablespoons of butter to the hot pasta and toss gently, adding a splash of the reserved cooking water if needed to create a light sauce that coats the noodles.

11. 11

    Sprinkle the poppyseeds over the pasta and toss once more until evenly distributed. Divide among serving bowls and serve warm.