Psychiatrist Christie Mensch diagnoses and treats patients with mental health concerns at the Wyandot Center in Kansas City, Kansas. Outside of her professional duties, Christie Mensch enjoys both European travel and cooking. She especially loves cuisine from Italy's Tuscany region.

1. Christie Mensch

2.  Psychiatrist Christie Mensch diagnoses and treats patients with
mental health concerns at the Wyandot Center in Kansas City,
Kansas. Outside of her professional duties, Christie Mensch enjoys
both European travel and cooking. She especially loves cuisine from
Italy's Tuscany region.
Pappardelle pasta is a staple of Italian cooking and is especially
favored in Tuscan cuisine. To make fresh pappardelle at home,
follow these instructions from Food Network's Michael Chiarello.
1. Over a large, clean work area, sift together 1 3/4 cups of all-
purpose flour and 1 cup of semolina flour. Create a well in the center
of the flour pile.
2. In a bowl, add 6 large eggs, 4 teaspoons of olive oil, and a pinch
of salt. Pour this mixture into the flour well.

3. 
3. Use a fork to mix all ingredients until they are lightly combined.
4. Divide the dough into two balls. Knead each ball separately on
a floured surface for four to five minutes or until the dough becomes
elastic. Cover the balls and refrigerate them for 30 minutes.
5. After 30 minutes, use a rolling pin to smooth out the dough,
turning the sheet as you work. Roll the dough thin enough to see
your fingers through.
6. After leaving the dough to dry for 10 minutes, dust it with flour
and loosely roll it into a cylinder. Use a sharp knife to slice this rolled-
up pasta into 3/4-inch ribbons. The ribbons are ready to be cooked
or frozen.