Vege Pasta.com

RAG PASTA WITH PEAS, TOMATO AND PANCETTA  

Serves 4.

  PASTA DOUGH (see note)

For pasta dough, sift flour into a bowl or onto a work surface with ¹h teaspoon salt and make a well in the centre. Add egg, egg yolks, a splash of water and a splash of olive oil and, using fingertips, gradually incorporate flour to form a dough. Knead on a lightly floured surface for 5 minutes, or until smooth and elastic. Alternatively, process ingredients in a food processor until well combined and knead into a ball. ‘Wrap in plastic wrap and refrigerate for a minimum of 2 hours before using.

Meanwhile, cook peas in boiling salted water for 6 minutes then sugarsnap peas and boil f or a further minute, or until just tender.

Drain, rinse under cold water, then drain again.

Divide pasta dough into 4 portions  and, using a rolling pin, roll out each portion on a lightly floured surface thinly as possible. Alternatively, use a pasta machine. Cut into 6x 10cm

rectangles. You will need 16. Place pasta on oven trays sprinkled with semolina flour and sprinkle a little more over.

Boil pasta in a large saucepan boiling salted and oiled water 4-5 minutes, or until al dente. Drain.

Cook pancetta in a non-stick frying pan over medium heat until lightly browned and crisp on both sides. Remove from pan.

Add 1 tablespoon olive oil and shallots to same pan and cook over low heat until  shallots translucent. Add both types of peas and tomato and stir until heated through, then season to  taste.

Place a pasta sheet on each plate and with a little of the pea mixture. Repeat layering, inishing  with a layer of pasta. Melt butter in a small frying pan over medium heat until frothy and lightly browned, then immediately pour over pasta. Serve sprinkled with parmesan and sage leaves.

Note: Ready-made pasta sheets can be used instead.

This recipe is from The Bathers Pavillion 4 the Esplanade Balmoral NSW Australia in Australian Gourmet Traveller Oct 1999 p 108