tagliatelle with tomatoes, olives & pancetta
Making homemade pasta is kind of exciting. I’m slightly baffled by how simple it is to whip up the dough in a food processor. It really is quick and easy. Rolling it out, on the other hand, can take a bit of time…
When we were students, Tim would make homemade pasta with a cheap hand cranked pasta roller. The clamp to secure it didn’t quite fit on the edge of our counter, so we’d clamp it to a thick wooden cutting board. One person would hold the cutting board while the other cranked/maneuvered the pasta through the roller. It was actually incredibly frustrating and difficult – especially in the tiny tiny kitchen we had back then! But completely worth it for homemade pasta.
Nowadays making homemade pasta is a whole lot easier – we have a kitchen counter of the appropriate thickness for pasta maker clamping and a motor attachment for our pasta roller! Yes, this is a thing. And it’s awesome. And we’re that lazy.
This pasta was rolled out fairly thick and cut by hand. Served with a quick sauce of pancetta, red onion, cherry tomatoes, yellow tomatoes, roasted garlic, green peppercorns, brandy, kalamata olives, basil and chicken stock. And topped with some cheese of course!