Homemade Pasta from Reiti

Name: Homemade Pasta from Reiti
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Black pepper, to taste; 8 ribs celery, finely chopped; 4 Tbsps extra-virgin olive oil; 2 larges onions, finely chopped; 57 grams pancetta, finely chopped; 4 servings Pecorino Romano, for grating; 1 pinch Pinch of red chile flakes; 1 pinch Pinch of salt, plus more to taste; 340 grams red ripe tomatoes, coarsely chopped; 227 grams hard-wheat flour

You can never have too many main course recipes, so give Homemade Pasta from Reiti a try. This recipe makes 4 servings with 556 calories, 19g of protein, and 29g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of pancetta, salt, hard-wheat flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

Place the flour in the center of a clean work surface and make a well in the center.

Ingredients you will need

All Purpose Flour

Add 1/2 cup water and a pinch of salt, blend in the water and knead to form a firm dough.

Ingredients you will need

Dough

Water

Salt

Let rest for 30 minutes.

Meanwhile, in a 12 to 14-inch saute pan, heat the olive oil over high heat until almost smoking and add the celery, onion and pancetta and cook over high heat until browned.

Ingredients you will need

Olive Oil

Pancetta

Celery

Onion

Equipment you will use

Frying Pan

Add the tomatoes, chili flakes and salt and pepper, to taste and cook over medium heat for 20 minutes.

Ingredients you will need

Salt And Pepper

Red Pepper Flakes

Tomato

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Ingredients you will need

Water

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 until it floats to the surface, then drain and toss with the hot sauce over heat for 1 minute to coat. Divide evenly among 4 warmed pasta bowls and top with freshly grated Pecorino Romano.

Ingredients you will need

Pecorino Romano