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Posted by Michael on Sep 23, 2010 in Recipes | 0 comments

Fresh tagliatelle or fettucine or something with pancetta, tomato and fresh parsley

1/4 cup durum semolina flour

1/2 cup all purpose flour

1 egg

1 or 2 tablespoons extra virgin olive oil

1 or 2 tablespoons chopped pancetta

1 small tomato that’s already got a slice off of it that went into your daughter’s lunch

red pepper flakes to taste

1 or 2 tablespoons fresh Italian flat leaf parsley, virtually the only thing in my garden the deer didn’t destroy

Get a big pot of water on the stove and season generously with salt.  Bring that to a boil.  Meanwhile, mix the durum semolina with 1/4 cup of all purpose flour.  Crack in an egg and if you want to stretch the quantity of pasta a bit, add a half egg shell worth of water as well. Mix well with a fork for a minute.  Add more flour and mix until you have a mass that can be turned out onto a floured board and kneaded for two or three minutes.   Flatten and pass through your pasta roller a few times, adding flour as necessary, then begin dialing down the roller to finer settings with each pass to make a long sheet of pasta.  Cut into three pieces on your board.  Flour the pieces, fold them up and slice thinly into long pasta.  To make the sauce, heat a saute pan over medium high heat for a couple minutes and add a tablespoon of olive oil.  Add the pancetta and fry to brown slightly.  Add the tomato and red pepper flakes.  Toss well.  At this point, add the pasta to the now boiling water.   Cook for two to three minutes until al dente, then scoop it out with a slotted spoon or fork right into the saute pan.  Add parsley and toss well.  Serve with parmesan cheese.