Fresh Pasta with Pancetta Sauce
Sunday, August 22nd
4:00 PM - 5:30 PM Pacific Time
Join Chef Alain from Tuscany to learn his recipe of tagliatelle pasta with tomato sauce and pancetta. Pasta might be easier to make than you think it is!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Pasta and Tomato Pancetta Sauce
Serves 2
Pasta Dough
200 grams (2 cups) flour - 00 preferred
gluten-free flour substitute can be purchased here or Chef Alain also recommended using equal quantities of 1/3 corn flour, 1/3 rice four, and 1/3 quinoa flour
2 eggs
Salt for pasta water
Extra virgin olive oil for drizzling on top of cooked pasta
Optional: grated parmigiano reggiano cheese for topping
Cherry Tomato Sauce
500 grams (2 3/4 cups) cherry tomatoes
1 onion
2 garlic cloves
A few fresh basil leaves - other fresh herbs are optional as well such as oregano, sage, rosemary
2 ounces of pancetta, bacon or meat of choice - omit for vegetarian version
Salt
Black pepper
Extra virgin olive oil
Optional: Chili pepper flakes
Equipment
Rolling pin
Knives and/or a pizza cutter
Cutting board
Wooden spoon
1 fork
Kitchen towel
1 large pot for pasta
1 sauté pan for sauce
General Steps
Prepare the sauce.
Make the pasta.
Mix the cooked pasta in the sauce and serve.
Buon appetito!
