Yield 4 servings. PASTA FILLING: 3 cups shelled, skinned fava beans 2 balls buffalo milk fresh mozzarella to taste, salt and pepper 3 Tbsp. extra virgin olive oil SAUCE: 8 oz. pancetta, diced 10 Roma tomatoes, seeded and diced to taste, salt and pepper PASTA: 1 1/2 cups durum flour 1/2 cup semolina flour 2 eggs 1 egg yolk 1/2 tsp. salt TO FINISH: 1 batch pasta (see above) 1 batch sauce (see above) 1/2 cup packed basil leaves, cut into chiffonade 2 gallons water 2 ...

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