200gr guanciale (the cheek lard) or smoked cured bacon cubes
600gr fresh tomato sauce (good quality canned)
A glass of white or red wine
Salt, pepper and olive oil, bay leaf (optional)
Grated Percorino cheese
Directions
For the pasta:
Combine the flour and salt on a flat work surface; shape into a mound and
make a well in the center. Add the eggs and 1 tablespoon of the olive oil to
the well and lightly beat with a fork. Gradually draw in the flour from the
inside wall of the well in a circular motion. Use 1 hand for mixing and the
other to protect the outer wall. Continue to incorporate all the flour until
it forms a ball. Once the dough feels firm and dry, and can form a craggy
looking ball, it's time to start kneading. around ten minutes of kneading
will allow you get a smooth ball.
To knead, simply press the heel of your hand into the ball of dough,
pushing forward and down. Rotate the ball 45 degrees and do it again.
You'll want to keep going until the dough no longer looks powdery—it
should have a smooth, elastic texture similar to a firm ball of Play-Doh. If
your dough feels wet and tacky, add more flour as necessary.
If you can, let the pasta rest for 30 minutes.
Cut your dough into four pieces, set one aside, and wrap up the rest. Use a
rolling pin to flatten the dough to at least half an inch thick.
Then, turn to your pasta maker. For this stage, you'll want the flat roller.
Roll your pasta to the thickness you want. If you're planning to make
fettuccine, I'd recommend rolling it to the third-to-last setting (usually,
it's labeled "6")
Now fold the pasta sheets and cut the fettuccine shape with a knife or use
the pasta roller fettuccine cutter.
Boil up some salted water and toss those noodles in. They'll cook quickly— I'm
talking 60-seconds quickly— so be ready to taste and drain them almost
immediately.
For the sauce:
In a sauce pan heat up some olive oil with the Bacon or Guanciale with 2 dry
or fresh bay leaf and some grounded pepper.
Once the fat of the bacon starts melting and become translucent, add the
wine and let it evaporate.
Then, add the tomato sauce and cook for at least
20/30 minutes, stirring and adding some water if necessary.
Add salt once the tomato is almost cooked.
Dress your fettuccine pasta with this amazing sauce and don’t forget to put
the grated pecorino in the end to garnishing!
