We have a gold standard for pappardelle. It dates back to our time on Martha's Vineyard. Everyday for 2 seasons I would roll out Marco's pappardelle. I became really fast. I was a machine rolling and cutting these noodles. The texture of the noodles was incredible. The dough was mostly AP flour with a bit of semolina and a few eggs. A sprinkling of chopped herbs were also part of the mix. After becoming a pasta cutting machine I needed a break. Fast forward 10 years. Now there is die for that, #40. The texture of the noodles is a function of the machine and our evolving recipe. We have been adding 0.25% baking soda and 0.25% wheat gluten to all our noodle doughs. The texture is silky and smooth. The snap is snappy. The noodles are incredible.