Handmade Pasta with Pancetta, Cherry Tomatoes, and Herbs
(Pasta Fatta a Mano con Pancetta, Pomodorini e Erbe)
Ingredients:
For the Pasta:
2 cups (or more) 00 flour
1 cup hot water, divided
4 teaspoons plus 1/2 cup extra-virgin olive oil
Pinch of salt
For the Sauce:
1/2 cup chopped white onion
1/2 cup chopped pancetta
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
Directions:
Prepare the Pasta:
Place 2 cups flour in large bowl.
Make well in center.
Add 1/2 cup hot water, 4 teaspoons olive 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.
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.
Prepare the Sauce:
Heat remaining 1/2 cup olive oil in heavy large saucepan over medium heat.
Add onion, pancetta, and pepper and saute 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.
Bring large pot of salted water to a 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. Serves 6.