The Hendersons       Our Food and Cooking



Pappardelle with Stewed Pancetta


Yield: 2

1 each large egg
3 1/2 ounces semolina flour
1 tablespoon butter
5 ounces pancetta
8 ounces chopped tomato drained
1 each dried chili
1/4 cup parmesan cheese grated
1/2 cup half-and-half, fat free

Beat the egg and stir in the semolina. Knead on more semolina to proper texture/moisture level.
Process the pasta through a pasta machine to thickness five. Cut into approx. 10" strips. Cut those lengthwise into 1/2" strips or process with your 10mm lasagnette attachment.
Cut the pancetta into 'small' pieces. Melt the butter in a medium sauce pan over medium-low heat. Add the pancetta and the chili and sauté until the pancetta is golden.
Stir in the tomatoes and continue to cook while the pasta water is coming to a boil.
When the pasta water is boiling, add the pappardelle and stir to prevent sticking.
Stir the half and half into the sauce and continue to cook while the pasta cooks to al dente.
Drain the pasta, retaining about 1 cup of water. Add the pasta to the sauce and stir to mix thoroughly. Add the parmesan and stir.
If the sauce is too thick, add as much pasta water as needed to achieve desired consistency.
Serve and sprinkle more parmesan atop each serving.