Presented by The Mint Gastropub
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1 cup semolina flour, plus more for dusting
- 6 large eggs (room temperature)
- 4 teaspoons extra-virgin olive oil
- 1/2 tsp. salt
- 3 T extra virgin olive oil
- 4 oz. pancetta, chopped
- 8 oz. crushed tomatoes (preferably San Marzano)
- 2 cloves garlic, minced
- 5 cippolini onions, sliced thinly
- Crushed red pepper flakes, to taste
- 2 oz. white wine
- 1 pint grape tomatoes, quartered
- Grated Parmigiano-Reggiano (to your preference)
- Chopped Italian parsley (to your preference)
- Salt and pepper to taste
For the pasta dough: Combine the ingredients in a bowl. When loosely gathered, transfer to a floured tabletop, knead continuously for 5 to 6 minutes and pat into a ball. Return the dough to the bowl and cover with plastic wrap. Allow to rest for 8 hours in a cool place.
For the sauce: In a heavy sauté pan, add olive oil and pancetta and begin browning at medium-high heat. Once pancetta is slightly crisp, add garlic, onions and crushed red pepper flakes. When the onions and garlic begin to brown ever so slightly, add the grape tomatoes and stir vigorously with a wooden spoon. Deglaze the pan with white wine and add crushed tomatoes. Cook on medium heat for 7 minutes before turning off burner.
To make the pasta: Using a rolling pin, roll the pasta into several thin sheets, using plenty of extra semolina for dusting. Once in sheet form, cut the sheets into twelve-inch lengths and stack them on top of each other with plenty of semolina in between. Roll the sheets into a cylinder and cut transversely into 3/4-wide ribbons. Loosen all the pasta on a sheet pan and set aside. Bring a large pot of heavily salted water to a full, rolling boil and add pasta. Cook for 5 to 6 minutes.
To finish: While the pasta is cooking, bring the pan of sauce back up to temperature on the stovetop next to pasta pot. When the pasta is done, use tongs to transfer it to the pan of sauce, allowing the clinging cooking liquid to thin the tomato sauce. Bring sauce and pasta to a full simmer, adjust seasoning with salt and pepper, and remove from heat. Add chopped parsley, Parmigiana-Reggiano, and olive oil to pan, toss vigorously and serve.