Pasta dough (serves 4-6):
- 1 cup all-purpose (AP) flour
- 1 cup semolina flour
- 2 eggs
- 1 tsp olive oil
- 1 tsp salt
- 1/4 cup water
Now it is time to make the pasta. The base of the pasta maker gets anchored to the counter top, and there is a handle that you turn to feed the flattened piece of dough through the machine. There are settings on the machine that control the thickness, from 1 (very thick) to 6 (very thin). Slowly feed the dough through the pasta maker, starting at setting #1, and continue to increase the setting until you have reached your desired thickness. It is helpful to have extra flour to dust the newly rolled out ribbons to help keep the pasta from getting too sticky. Here are some guidelines: for fettuccine or pappardelle I take my dough down to setting #5, for lasagna or ravioli I take it down to #6. Once all the sheets have been rolled out, it is time to cut the dough. You can use the pasta maker's cutting blades, or else roll the dough loosely and cut using a knife - remember to have the dough well-floured when you cut it, or else it will stick. Lay the cut pasta into "nests" on a cloth towel, and once again ensure the dough is well-dusted with flour.
- 3 slices bacon, diced
- 1/2 yellow onion, finely diced
- 1/4 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/2 cup white wine
- 2 egg yolks
- 1/2 cup packed grated Parmigiano-Reggiano
- 1 tsp freshly ground black pepper
- 1/4 cup Italian (flat leaf) parsley
In a large skillet, cook the bacon pieces on low heat - when golden brown, remove and set aside. Increase to medium-low, add the onion, wine, salt and chili flakes to the bacon fat and cook until the onion becomes translucent. Place the sauce on low heat to keep warm. Separate and beat 2 egg yolks in a small bowl. Chop parsley and set aside.
Bring a large pot of water with 1 tbsp salt to a boil, add the fresh pasta and cook for 30-60 seconds, until the pasta starts to float. Note that fresh pasta requires very little cooking time, as compared to dried pasta. Once cooked, drain the pasta but make sure to reserve at least a cup of the pasta water. Add the pasta to the skillet, coat with the sauce and add some of the reserved pasta water. Adding the pasta water back to the sauce is one of the best tricks I have learned when making pasta. Finishing the pasta in the sauce for a minute or two helps the sauce soak into the pasta, and adding additional pasta water helps regulate the viscosity of the sauce and actually helps the sauce stick to the pasta because of the additional starch that has been released into the pasta water. Remove the pan from the heat, add the egg yolks, parmigiana and parsley and toss. The sauce will become thick as the yolks warm and mix with the bacon fat - add a little pasta water if necessary to reach the desired viscosity. Plate the pasta, top with the crispy bacon and enjoy!