Fregnacce alla reatina

Name: Fregnacce alla reatina (Handmade flour-and-water pasta with tomato sauce)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 7 ounces (200 g) durum flour; 9 ounces (250 g) onion; 9 ounces (250 g) celery; 4 tablespoons medium-fruity extra-virgin olive oil, preferably from Sabina; 4 tablespoons medium-fruity extra-virgin olive oil, preferably from Sabina; salt; 11 ounces (300 g) ripe tomatoes; 1¾ ounces (50 g) lardo or pancetta; 1¾ ounces (50 g) lardo or pancetta; 2 very heaping tablespoons grated pecorino, preferably pecorino romano; 2 very heaping tablespoons grated pecorino, preferably pecorino romano; small piece dried chile

Handmade flour-and-water pasta with tomato sauce

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

For the Fregnacce

7 ounces (200 g) durum flour
salt

Europe
Italy
Starter
Mediterranean
Pasta

Method

To make the fregnacce: Knead the flour with a pinch of salt and ½ cup (120 ml) water to make a rather firm dough. Let it rest, covered, for 30 minutes. Roll out the dough into a sheet, not too thin,