Handmade Pasta With Pancetta, Cherry Tomatoes, And Herbs
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
54
Spice
44
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
Flour (or more 00)1 cup
Water (hot, divided)2 cup
Extra-Virgin Olive Oil1 cup
White Onion (chopped)1 tsp
Cracked Black Pepper2 tsps
Oregano (chopped fresh)Directions:
1
Place 2 cups flour in large bowl
2
Make well in center
3
Add 1/2 cup hot water, 4 teaspoons oil, and pinch of salt to well and stir to combine
4
Gradually mix flour into wet ingredients, adding remaining 1/2 cup water to form soft dough
5
Turn dough out onto lightly floured work surface
6
Knead until smooth, adding more flour if sticky, about 5 minutes
7
Gather dough into ball
8
Transfer dough to bowl, cover with plastic wrap, and let rest 1 hour at room temperature
9
Lightly dust large baking sheet with flour
10
Place dough on work surface and cut off 1/2-inch-thick slice
11
Roll dough between palms of hands and lightly floured work surface to 1/3-inch-thick rope
12
Repeat with 5 more dough slices, rolling each into rope
13
Cut ropes into 1-inch lengths
14
Using 2 fingers, push fingertips into dough as you pull it toward you to form horizontal imprints
15
Transfer to prepared baking sheet
16
Repeat with remaining dough in batches
17
DO AHEAD: Can be made 2 hours ahead
18
Cover with dry kitchen towel, then plastic wrap, and let stand at room temperature
19
Heat remaining 1/2 cup oil in heavy large saucepan over medium heat
20
Add onion, pancetta, and pepper and sauté until onion is translucent, about 8 minutes
21
Add tomatoes with any juices and cook until softened, about 5 minutes
22
Mix in 16 basil leaves and oregano
23
Season to taste with salt
24
Bring large pot of salted water to boil
25
Add pasta and boil until tender but still slightly firm to bite, about 10 minutes
26
Drain well; return to pot
27
Add half of sauce and 1/2 cup grated cheese and toss over medium heat until warm, about 2 minutes
28
Divide pasta among bowls
29
Spoon remaining sauce over
30
Garnish with basil sprigs
31
Serve, passing shaved cheese separately
32
Place 2 cups flour in large bowl
33
Make well in center
34
Add 1/2 cup hot water, 4 teaspoons oil, and pinch of salt to well and stir to combine
35
Gradually mix flour into wet ingredients, adding remaining 1/2 cup water to form soft dough
36
Turn dough out onto lightly floured work surface
37
Knead until smooth, adding more flour if sticky, about 5 minutes
38
Gather dough into ball
39
Transfer dough to bowl, cover with plastic wrap, and let rest 1 hour at room temperature
40
Lightly dust large baking sheet with flour
41
Place dough on work surface and cut off 1/2-inch-thick slice
42
Roll dough between palms of hands and lightly floured work surface to 1/3-inch-thick rope
43
Repeat with 5 more dough slices, rolling each into rope
44
Cut ropes into 1-inch lengths
45
Using 2 fingers, push fingertips into dough as you pull it toward you to form horizontal imprints
46
Transfer to prepared baking sheet
47
Repeat with remaining dough in batches
48
DO AHEAD: Can be made 2 hours ahead
49
Cover with dry kitchen towel, then plastic wrap, and let stand at room temperature
50
Heat remaining 1/2 cup oil in heavy large saucepan over medium heat
51
Add onion, pancetta, and pepper and sauté until onion is translucent, about 8 minutes
52
Add tomatoes with any juices and cook until softened, about 5 minutes
53
Mix in 16 basil leaves and oregano
54
Season to taste with salt
55
Bring large pot of salted water to boil
56
Add pasta and boil until tender but still slightly firm to bite, about 10 minutes
57
Drain well; return to pot
58
Add half of sauce and 1/2 cup grated cheese and toss over medium heat until warm, about 2 minutes
59
Divide pasta among bowls
60
Spoon remaining sauce over
61
Garnish with basil sprigs
62
Serve, passing shaved cheese separately