Porcini garganelli with smoked pancetta and tomato sauce
Suggested material offered in store
Ingredients
Pasta dough :
3 cups semolina flour
2 tablespoons of olive oil
1 cup of water
15 gr of porcini powder
Sauce :
3 tablespoons of olive oil
4 tbsp of butter
225 g smoked pancetta cut into cubes or thin julienne strips of about 3 inches
1 jar of Stefano's tomato basil sauce
2 tablespoons of mascarpone (optional)
Salt and pepper
Preparation
Pasta dough :
Place flour and porcini powder on a work surface, make a well and add 3/4 cup ofwater and oil and mix well. If the dough is too dry add water.
Knead until the dough is smooth.
Set aside in plastic wrap and let stand in the fridge for 30 minutes.
Cut a 0.5 inch slice of dough. Flatten with your hands.
Place the machine at the first (largest) hole.
Pass the slice between the rollers.
Fold the slice and pass again. Repeat this step 4 times (more if necessary) until the slice is smooth.
Sprinkle the slice with semolina regularly.
Place the machine at the 5th and 4th hole, repeat the previous step 1 time.
Holes 3 and 2 will flatten the sheet a lot.
Cut the dough into squares of about 1.5/ 2 inches square with the help with the big ravioli mold
Place one square of dough on the board.
Fold one corner of the square over the stick and roll up, pressing down enough to seal.
Repeat the process with the remaining squares.
In a large pot, bring the water to a boil, then add the salt.
When the water boils, add the pasta and cook for 20 seconds.
SAUCE:
In a 28cm Julienne sauté pan heat the butter and olive oil.
Add the pancetta and cook for about 10 minutes, until crispy.
Add the tomato sauce and cook for 10 to 15 minutes.
At the end add the mascarpone and mix well with the sauce.
Season to taste.
Add the garganelli, mix gently and serve.
Yield
4 servings.
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