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1
In a standing mixer fitted with the paddle, mix the flour with the baking soda and salt.
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2
Add the shortening and beat at low speed until the mixture resembles coarse meal.
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3
Gradually beat in the water on medium-low speed until the dough is smooth, about 3 minutes.
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4
Divide the dough into 8 pieces, cover with plastic wrap and let stand at room temperature for 30 minutes.
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5
Preheat the oven to 400.
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6
In a medium roasting pan, toss the butternut squash with the sliced pancetta, the 3 tablespoons of olive oil and a pinch each of salt and pepper.
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7
Roast for about 25 minutes, stirring occasionally, until the squash is tender and browned in spots and the pancetta is browned.
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8
On an unfloured surface, roll out each piece of dough to an 8-inch round, about 1/8 inch thick.
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9
Heat a griddle or cast-iron skillet.
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10
Cook the piadina one or two at a time over moderate heat, turning once, until lightly charred in spots and no longer doughy, 3 to 4 minutes.
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11
Transfer to a shallow bowl and cover with foil to keep warm while you cook the rest.
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12
Arrange the piadina on a work surface.
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13
Top 4 of the piadina with the butternut squashpancetta mixture and shaved pecorino and fold to close.
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14
Top the other 4 with the prosciutto, stracchino cheese and arugula.
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15
Drizzle lightly with olive oil, season with salt and pepper and fold to close.
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16
Serve the piadina immediately, either whole or cut into wedges.
