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Handmade Pasta with Pancetta, Cherry Tomatoes, and Herbs

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Handmade Pasta with Pancetta, Cherry Tomatoes, and Herbs

Handmade Pasta with Pancetta, Cherry Tomatoes, and Herbs

amanda

Equipment

  • - Pasta Roller Machine

  • - Pasta Sheeter

  • - Rolling Pin

  • - Hand Mixer

  • - Pasta Cutter

  • - Pasta Sifter

  • - Pasta Knife

  • - Pasta Drying Rack

  • - Pasta Thermometer

  • - Salt Shaker

Ingredients

  • 2 cups (or more) 00 flour

  • 1 cup hot water, divided

  • 4 teaspoons plus 1/2 cup extra-virgin olive oil

  • Pinch of salt

  • 1/2 cup chopped white onion

  • 1/2 cup chopped pancetta (Italian bacon)

  • 1/4 teaspoon cracked black pepper

  • 3 cups small cherry tomatoes, halved

  • 16 fresh basil leaves plus fresh sprigs for garnish

  • 2 teaspoons chopped fresh oregano

  • 1/2 cup grated Pecorino Romano cheese plus additional Romano cheese, shaved

Instructions

1

Instruction 1

Place 2 cups flour in large bowl. Make well in center. Add 1/2 cup hot water, 4 teaspoons oil, and pinch of salt to well and stir to combine. Gradually mix flour into wet ingredients, adding remaining 1/2 cup water to form soft dough. Turn dough out onto lightly floured work surface. Knead until smooth, adding more flour if sticky, about 5 minutes. Gather dough into ball. Transfer dough to bowl, cover with plastic wrap, and let rest 1 hour at room temperature.
2

Instruction 2

Lightly dust large baking sheet with flour. Place dough on work surface and cut off 1/2-inch-thick slice. Roll dough between palms of hands and lightly floured work surface to 1/3-inch-thick rope. Repeat with 5 more dough slices, rolling each into rope. Cut ropes into 1-inch lengths. Using 2 fingers, push fingertips into dough as you pull it toward you to form horizontal imprints. Transfer to prepared baking sheet. Repeat with remaining dough in batches. DO AHEAD: Can be made 2 hours ahead. Cover with dry kitchen towel, then plastic wrap, and let stand at room temperature.
3

Instruction 3

Heat remaining 1/2 cup oil in heavy large saucepan over medium heat. Add onion, pancetta, and pepper and sauté until onion is translucent, about 8 minutes. Add tomatoes with any juices and cook until softened, about 5 minutes. Mix in 16 basil leaves and oregano. Season to taste with salt.
4

Instruction 4

Bring large pot of salted water to boil. Add pasta and boil until tender but still slightly firm to bite, about 10 minutes. Drain well; return to pot. Add half of sauce and 1/2 cup grated cheese and toss over medium heat until warm, about 2 minutes. Divide pasta among bowls. Spoon remaining sauce over. Garnish with basil sprigs. Serve, passing shaved cheese separately.
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