Trattoria Cheterena
Ingredients and quantities

Quantities for 4 people:

For the sauce

  • 8-10 shallots
  • 1 yellow onion
  • 150g lean pancetta with rind
  • 4 ripe red tomatoes
  • tomato concentrate
  • salt and pepper
  • 150ml dry white wine
  • extra-virgin olive oil
  • butter

For the fresh pasta

  • 4 eggs
  • 200g “00” flour
  • 200g coarse ground flour
Accompanying wines:
Romagna DOC Sangiovese Superiore

“Curzul” pasta with shallot and pancetta

Fresh homemade pasta

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

For the sauce: peel the onion and shallots and cut into juliennes. Wash the tomatoes, blanche them in boiling water, peel and cut into cubes. Cut the pancetta into juliennes. In a pan, melt a little butter, add the oil and sauté the onion and shallots, then add the pancetta and brown for about 10 minutes. Pour over the wine and reduce. Add the tomato concentrate, salt and pepper and add ½ litre of water. Cook the sauce over a low heat for about 1 hour, adding water if necessary.

For the pasta: put the flour on a pastry board and make a well in the centre. Break the eggs into the well and knead to obtain a smooth mixture. Rest for 1 hour and then roll out the pasta using a rolling pin until a few millimetres thick. Let the pasta dry a little then roll up and cut into 3mm-thick lozenges.

Cook in boiling water for about 5 minutes then toss in the pan with the sauce.

Print the recipePrint the recipe