Papardelle with Guanciale
Papardelle with Guanciale
Papardelle with Guanciale


  • 1 3/4 cups flour
  • 1 cup semolina flour
  • 6 large eggs, at room temperature
  • 4 tsp olive oil
  • pinch salt

Mix flours and salt in food processor. Add eggs and oil and process until it all comes together in a ball. Seconds, really. It’s quick.

Remove from mixing bowl and knead a few times on the counter. Roll into a ball, cover, and let rest about 30 minutes.

Feed through your pasta roller and cut into strips. Victor made shorter papardelle than traditional because his mom can’t really handle long pastas, anymore.


Pasta Sauce with Guanciale

  • 12 oz guanciale
  • 1/2 large red onion, thinly sliced
  • 4 garlic cloves, minced
  • pinch red pepper flakes
  • 1 cup grated pecorino
  • 4 cups simple pasta sauce

Saute guanciale in a large skillet until it completely renders its fat. Remove guanciale from pan and set aside. Saute onion, garlic, and red pepper flakes in the fat until onions are well-wilted.

Add the guanciale back into the pan and continue cooking until onions are done.

Stir in the sauce and heat completely. Stir in the pecorino and stir until smooth and hot.

Meanwhile, cook the pasta, drain, and add to the sauce.