Homemade Pasta from Reiti: "Freganacce" alla Reatina

1. 1

   Place the flour in the center of a clean work surface and make a well in the center.

2. 2

   Add 1/2 cup water and a pinch of salt, blend in the water and knead to form a firm dough.

3. 3

   Let rest for 30 minutes.

4. 4

   Meanwhile, in a 12 to 14-inch saute pan, heat the olive oil over high heat until almost smoking and add the celery, onion and pancetta and cook over high heat until browned.

5. 5

   Add the tomatoes, chili flakes and salt and pepper, to taste and cook over medium heat for 20 minutes.

6. 6

   Bring 6 quarts of water to a boil and add 2 tablespoons salt.

7. 7

   Roll the rested dough out to the second-thinnest setting on a pasta rolling machine, and cut the sheet into irregular lozenge shapes of about 3/4-inch length.

8. 8

   Cook the pasta in the boiling water until it floats to the surface, then drain and toss with the hot sauce over heat for 1 minute to coat.

9. 9

   Divide evenly among 4 warmed pasta bowls and top with freshly grated Pecorino Romano.

* Per serving · 4 servings · Values may vary.

No additional tips available.