Lots of our blogs focus on pasta! We love all sorts of pasta here at Burkett Restaurant Equipment– ravioli, rigatoni, spaghetti, elbow, linguini! You’ll also be hard-pressed to dissuade us from ordering pasta at many of our favorite restaurants. That’s because although Italian, pasta is the universal food of goodness and fullness! Although invented by the Italians, pasta has been introduced to nearly every cuisine- Lo Mein in China, Spatzle in Germany, and Couscous in the Middle East.
So this month, consider introducing a new pasta dish made with homemade pasta!
Pasta Squares with Tomato and Pancetta (Serves 4)
Pasta Dough Ingredients
- 2 C All-Purpose Flour
- 2/3 C Fine Polenta
- 1/2 t Salt
- 2/3 C Lukewarm Water (plus more if needed)
- 1 Red Onion, finely chopped
- 5 OZ Pancetta or Bacon
- 2 T Extra-Virgin Olive Oil
- 1 1/2 LB Tomates, peeled and chopped and pressed through a fine mesh strainer
- Salt and Pepper
- 4 T Freshly Grated Aged Pecorino Cheese
- Pasta Dough: Place flour, polenta, and salt on a clean work surface and make a well in the center. Mix in enough water to make a smooth dough. Knead until smooth and elastic- 15 to 20 minutes. Shape the dough into a ball, wrap in plastic wrap and lest rest 30 minutes. Roll out dough to 1/8 inch thickness and cut into 3/4 inch squares with a sharp knife.
- Sauce: Sweat pancetta and onions in oil in a frying pan over low heat until onions are softened, 10 minutes. Stir in tomatoes, season with salt and pepper and simmer on low for 25 minutes.
- Bring a large pot of salted water to bowl over high heat and cook pasta until al-dente 3-4 minutes.
- Drain pasta and add to the sauce. Toss gently.
- Sprinkle with cheese and serve hot!