Ingredients

• Flour (pastry) (2 ½ cups)

• Eggs (4)

• Fresh ground black pepper (1 tsp.)

• Sea salt (1 tbsp.)

• Pancetta (4 oz. – crisply cooked)

• Arugula (¼ cup)

• Fontina and Romano cheese mixture (1 cup)

• Vito & Joe’s Extra Virgin Olive Oil

Sauce:

• Red pepper flakes (1 tsp.)  

• Butter (3 tbps.)

• Sea salt (1 tsp.)

• Garlic (2 cloves)  

• Freshly ground black pepper (1 tsp.)

• Vito & Joe’s Extra Virgin Olive Oil (3 tbsp.)

How to Prepare

1. In a food processor, pulse the pancetta until it’s finely chopped.

2. Add the flour, salt and pepper and pulse until combined.

3. Add the eggs and a splash of Vito & Joe’s Extra Virgin Olive Oil.

4. Continue mixing until a doughy consistency is reached. Add oil if needed.

5. Lightly dust a countertop with flour.

6. Place the dough on the counter and knead by hand for 4 - 5 minutes.

7. Wrap in plastic wrap and let sit for 20 – 60 minutes.

8. For the sauce, heat up a pan on a stovetop.

9. Add the olive oil.

10. Mince the garlic and add the pan along with the butter.

11. Add the salt, black pepper and the red pepper flakes. Simmer.

12. Pour into a large serving bowl.

13. Cut a small piece of dough form the ball and roll it flat with a rolling pin.

14. Place it on a pasta chitarra and cut it into pieces or slice it thinly by hand with a knife.

15. Lightly flour the pieces and set them aside.

16. Continue until all of the dough has been cut.

17. Boil water in a pot on the stove.

18. Place the pasta in the water and cook for 3 – 4 minutes until al dente.

19. With tongs, remove the past directly into the bowl of oil sauce.

20. Mix them together with a spoon.

21. Stir in the cheese evenly.

22. Add arugula and stir. Enjoy!