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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.