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
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
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
Serve and sprinkle more parmesan atop each serving.