Heirloom Tomato & Pancetta with Papardelle
Author: 
Recipe type: entrees
 
Ingredients
  • For the pasta:
  • 1 pound 00 Flour
  • 1 egg yolk
  • 1 teaspoon salt
  • 1 tablespoon olive oil
Instructions
  1. In a large mixing bowl, add the flour.
  2. Create a mountain with the flour and then push down in the middle to form a “crater” with enough room for the yolk.
  3. Add the yolk, salt and olive oil to the crater.
  4. Whisk the yolk and the flour together and gradually combine the two until it has somewhat come together.
  5. Remove from the bowl and knead on a clean surface for 10 minutes.
  6. Wrap with plastic or a clean towel and let rest for 1 hour in the cooler.
  7. After an hour pull from cooler and cut into fourths.
  8. Set up manual (or electric pasta machine if you are lucky) and roll out into sheets.
  9. Cut the pasta into 1-inch wide by 6 to 7 inches long, dust the pasta and stack on each other. Keep a slightly damp towel on the pasta so it doesn’t dry out.
  10. The pasta needs to be used the same day or frozen.
  11. It will turn green over night.
Recipe by Pizza Today at https://staging-pizzatoday.kinsta.cloud/recipes/entrees/heirloom-tomato-pancetta-with-papardelle