This is one of my absolute favorite recipes! Seriously, I can’t believe I’m about to share it with you all, but the best things in life are always better when they’re shared.
For me, it doesn’t get much better than fresh made pasta. With three simple ingredients that most people keep on hand you can easily transform a meal.
For the pasta:
3 1/2 cups unbleached all-purpose flour
4 large eggs
1 tsp salt
Mound the flour in a volcano shape and make a well in the middle of the flour. Add the eggs and salt to the center. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape. Once about half of the four is incorporated, get your hands dirty and begin working the dough with your hands.
Start kneading the dough with both hands, add more flour in 1/4-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from your surface and scrape up any left over dry bits. Lightly flour the clean surface and continue kneading for about 3 more minutes. The dough should be elastic and a little sticky. Remember to dust your surface with flour as necessary.
Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.
There are countless varieties of pasta shapes which are easy to roll out and cut by hand. Here is an excellent link to learn techniques for a few different shapes.
Cut your pasta as you wish (I recommend a wide tagliatelle, or ribbon-like strips). Hang the pasta for about 15 minutes to dry so that it does not stick together. They make pasta drying racks for this, but as you can see the oven handles work just as well
To cook the pasta:
1 (4-inch) piece parmesan rind
8 cups Chicken stock
8 cups water (season with salt)
6 ounces pancetta
2 cups fresh grated Parmigiano-Reggiano
2 tbs butter
Bring the chicken stock and water to a boil, add the parmesan rind and let simmer for about half an hour. This is a great step to do ahead and let it simmer while you are cutting and drying your pasta.
Cook pancetta in a skillet until just crispy, and set aside.
Once your pasta is dry and ready to cook, bring the broth back up to a rolling boil and drop the pasta in. Don’t go anywhere- this past is made fresh so it cooks up quick! Only leave it in for about 2-3 minutes.
Remove pasta immediately and set in a large serving platter with a few spoon fulls of that lovely parmesan broth the pasta was cooked in. Toss with cooked pancetta, grated parmesan, and butter until all is incorporated evenly.
Garnish with a sprinkle more of shaved parmesan and fresh cracked pepper.