2 Cups flour, plus more for dusting
1 TSP salt
3 Eggs
1 TBS EVOO
1/2 Cup pancetta (or thick cut bacon), cubed
1 Small onion, diced
2 Cloves garlic, minced
1 Cup yellow squash, diced
1 Cup zucchini, diced
Salt and pepper
1 TSP crushed red pepper (optional)
1 Cup cherry tomatoes, quartered
1/2 Cup low sodium chicken stock
Juice of 1/2 a lemon
2 TBS basil, chiffonade
Parmesan cheese for serving
I picked the most perfect summer vegetables straight from my parents garden - yellow squash, zucchini, onions and basil. What could be better then fresh vegetables served over fresh home made pasta? Actually, bacon makes everything better. If you feel like living on the edge, you can make your pasta the dangerous way (by hand, without a food processor or Kitchen Aid). While it can get a bit messy, it really isn't that much more difficult.
Mound the flour and salt onto a clean and dry work surface, making a well in the center (should look like a volcano). Carefully add the eggs to the well. Slowly mix the eggs, gradually incorporating the flour in the inside edges. When the eggs begin to come together with the flour, use your hands until a ball of dough forms (using more flour if needed). Knead the dough for about 10 minutes or until the dough is smooth and elastic. Keep refrigerated until ready to roll the pasta.
Bring a large pot of salted water to a boil. In a large sauté pan, heat oil over medium-high heat. Add the pancetta and cook until crisp. Remove with a slotted spoon and set aside. Add the onions, garlic, squash and zucchini. Season with salt and pepper and sauté for 5 minutes, or until vegetables begin to soften. Add the tomatoes, chicken stock and lemon juice. Bring to a boil then let simmer.
Roll out the pasta and cut into thick strips (pappardelle). Place in boiling water and cook for 3 to 4 minutes. Drain and add directly to the sauté pan and toss to coat. Add the pancetta. Serve with fresh basil and parmesan cheese.
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