As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
Place the ragu in a saucepan and bring to a boil.
Drop the pappardelle into the boiling water and cook until tender yet firm. Drain the pasta in a colander over the sink and pour into the ragu. Toss gently to coat and pour into a warm serving bowl and serve immediately.