Pappardelle with beef ragu

Recipe Pappardelle - 250g Tipo 00 flour - 12 egg yolks - Pinch of fine sea salt Method 1. Start by pouring your flour onto a clean bench and make a well in the centre. 2. Add your egg yolks and pinch of salt and start mixing from the centre out. 3. Once your yolks are completely absorbed by the flour, you can start kneading the dough until you have a nice smooth consistency. This will take 8-10 minutes. 4. Cover in plastic wrap and place in the fridge to rest for at least 1 hour, but up to overnight. 5. Using a rolling pin, start to roll the dough so it’s about half a cm thick to make it easier to put through the pasta machine. 6. Put it through once on the thickest setting and then fold it into three like an envelope and put it through the thick setting again, repeat this two more times. 7. Now roll the pasta out to the desired thickness only going down one step at a time. 8. To cook, add to salted boiling water for 2 minutes and then into your sauce