Name: Caramelized Onion & Crispy Pancetta Pasta
Cook time: 1800 s
Total time: 1800 s
Yield: 2 Servings
Ingredients: Pancetta, diced; red onion, sliced thin; butter; Parsley, chopped; Parm, grated; Pasta water; Stracciatella dollops (optional for creaminess); S&P to taste; pasta of choice

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Pasta & Gnocchi Recipes

Two Servings

Ingredients:
1 Cup “00” Flour (can also use All Purpose)
2 Large Whole Eggs

To Make the Pasta Dough by Hand:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs into your well & scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter [move to a flat surface if using a bowl]
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out & Cut with a Rolling Pin & Knife:
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should see woodgrain of table through pasta sheet)
Flour both sides of your pasta sheets
Fold each end over itself 1-2 inches & continue rolling over itself until meeting in middle
Cut into even widths, depending on desired pasta (fettuccine to pappardelle)
Slide Blunt edge of Knife under half of the sheet & turn blunt side up to let pasta fall
Toss with additional flour

To Cook/Store Fresh Pasta:
Cook for 2-5+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: egg size, humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on thickness of sheet - test pasta after 3 minutes and keep testing until perfectly al dente!


Egg Pasta Rolled & Cut By Hand

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Caramelized Onion & Crispy Pancetta Pasta

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