WITH RADICCHIO CASTELFRANCO, PANCETTA AND CAPRINO
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.