Ingredients
1 recipe pasta dough (see below)
Kosher salt
¼ pound pancetta or slab bacon, cut into 1/4 -inch cubes
1 tablespoon unsalted butter
1 head castelfranco radicchio, cut inot 1/2 inch chiffonade
Freshly ground black pepper
1 bunch of flat-leaf parsley, finely chopped to yield ¼ cup
4 tablespoons fresh Coach Farm goat cheese (caprino)
Asiago for serving
Roll out the pasta dough to the thinnest setting on a pasta machine. Cut the dough, crosswise into ¼ inch wide strips. Place the tagliatelle on a sheet tray that has been dusted with semolina flour, cover with a clean dish towel and set aside.
Bring 6 quarts of water to a boil and add 2 tablespoons of kosher salt
In a 12 to 14 inch sauté pan, cook the pancetta over high heat until it is browned and the fat has been rendered, about 10 minutes. With a slotted spoon, remove the pancetta to a plate lined with paper towels and set aside. Add the butter and radicchio and sauté over high heat without shaking the pan too much until they are wilted and light golden brown, about 2 minutes. Season with salt and pepper, add the parsley, and cook 1 minute longer.
Cook the tagliatelle in the boiling water until tender yet al dente, about 2 minutes. Drain the pasta, reserving some of the cooking water, and add the pasta to the pan with the radicchio and pancetta. Toss over high heat to coat the pasta, adding pasta cooking-water if necessary to keep the sauce from getting too tight.
Divide equally among four heated pasta plates, place 1 tablespoon of the fresh goat cheese in the center of each pile of pasta, grate asiago over each plate, and serve immediately.
BASIC PASTA DOUGH
3½ to 4 cups all-purpose flour
4 extra-large eggs
½ teaspoon extra-virgin olive oil
Mound 3½ cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.
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