Add <quantity>38<unit>g</unit></quantity> of egg yolks in a large bowl and keep the whites for another recipe

Add <quantity>122<unit>g</unit></quantity> of whole eggs

Add <quantity>278<unit>g</unit></quantity> of whole wheat flour and mix with your fingertips to incorporate the flour into the eggs until it has a wet sand texture

Combine the ingredients with your hands until you have a cohesive, but still slightly crumbly dough

Transfer the dough to a kitchen counter and knead just until it no longer sticks to your hands and no loose flour remains. Cover and let rest for 30m to hydrate the flour

Knead the dough for 5-10m until it is not crumbling so much

Cover and let rest for 30m until pliable and easier to handle

Prepare your pasta sheeter, half the dough and flatten one half with your hands. Reserve the other half covered

Run the dough through the pasta sheeter on the thickest setting. Fold into thirds and pass through the sheeter again. Repeat this processes two or three more times, until it is smooth

Run the dough repeatedly through the pasta sheeter, lowering the setting each time, until you reach the setting 5 or about <quantity>2<unit>mm</unit></quantity> to <quantity>3<unit>mm</unit></quantity> thick

Repeat the opening process with the other half

Spread whole wheat flour over the entire surface of the dough sheet and fold in half. Repeat the process by folding in half twice more, always sprinkling flour over the entire surface

Open the pasta sheet and cut at the fold marks. Stack them over the cutting board

Cut the stack in half lengthwise

Repeat the cutting process with the two new stacks of dough to form strips of approximately <quantity>2<unit>cm</unit></quantity> wide

Spread the strips on a floured tray and coat each one so they won't stick together when cooking. The pappardelle dough is ready

You can store the pappardelle dough uncovered in the refrigerator or on the counter until completely dry, or cook it immediately until al dente. Choose your sauce and enjoy!