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Ingredients
- 1/2 lb hard-wheat flour
- 1 pch salt plus more to taste
- 4 Tbsp. extra-virgin extra virgin olive oil
- 8 x celery ribs finely minced
- 2 lrg onions finely minced
- 2 ounce pancetta finely minced
- 3/4 lb red ripe tomatoes coarsely minced
- 1 pch red chile flakes Freshly-grnd black pepper to taste Pecorino Romano for grating
Directions
- Place the flour in the center of a clean work surface and make a well in the center. Add in 1/2 c. water and a healthy pinch of salt, blend in the water and knead to create a hard dough. Let rest for 30 min.
- Meanwhile, in a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil over high heat till almost smoking and add in the celery, onion and pancetta and cook over high heat till browned. Add in the tomatoes, chili flakes and salt and pepper, to taste and cook over medium heat for 20 min.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
- Roll the rested dough out to the second-thinnest setting on a pasta rolling machine, and cut the sheet into irregular lozenge shapes of about 3/4-inch length. Cook the pasta in the boiling water till it floats to the surface, then drain and toss with the warm sauce over heat for 1 minute to coat.
- Divide proportionately among 4 warmed pasta bowls and top with freshly grated Pecorino Romano.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 194 | |
| Calories from Fat 131 | 68% |
| Total Fat 14.83g | 19% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 264mg | 11% |
| Potassium 516mg | 15% |
| Total Carbs 11.7g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.2g | 4% |
| Protein 4.84g | 8% |
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