There are many reasons why I cannot stop making homemade pasta every day, one of the major reasons is the chance to use the flour I like: healthier, gourmet…
In this dish, you can find all the taste of the chestnut woods of Tuscany.
Let me spend a couple of words about chestnuts… it’s quite funny because there is no English word for the flour I used: chestnut is the wild fruit, but in Tuscany, chestnuts are so important that we created a cultivated variety called Marroni, bigger, sweeter, and more precious.
Pappardelle made with Marroni flour are pretty sweet, but they are balanced by the acidity of the leek and pecorino. Pancetta adds crunchiness.
Ingredients
- 300 g of Manitoba flour
- 200 g of Chestnut flour
- 4 eggs
- 150 g of pancetta
- 2 leeks
- 100 of pecorino romano
- 1 glass of dry white wine or broth
Directions
- Prepare the pasta and make the pappardelle mixing Manitoba and Chestnut flour with the eggs (see pasta making section to for directions).
- In a pan heat a tablespoon of oil, flavor the chopped leek and, when it has become transparent, sprinkle the wine (or broth) and let it evaporate, cook for another 5 minutes.
- Cut the bacon into thin strips and brown it in a pan without seasoning until it becomes crispy, drain it and keep it warm.
- Boil the noodles in salted water for 2 minutes, drain them, sauté them for 2 minutes in the pan, sprinkle with black pepper and pecorino cheese.
- Transfer them to the serving plate, garnished with crispy bacon.
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