Spelt pasta with farro and pancetta

Spelt pasta with farro and pancetta

By
From
Spring
Serves
4-6
Photographer
Andy Sewell

The inclusion of spelt flour lends a pleasing nutty flavour and texture to pasta dough. I like the unpretentious nature of this dish. Nurturing and simple, it is my go-to dish when I feel only a big bowl of pasta will satisfy.

Ingredients

Quantity Ingredient

For the pasta

Quantity Ingredient
125g wholewheat spelt flour
125g ‘00’ pasta flour
1 organic free-range medium egg
10 organic free-range medium egg yolks

For the sauce

Quantity Ingredient
100g farro
1 yellow onion, peeled
1 carrot, peeled
1 celery stalk
1 tablespoon olive oil
4 fine slices pancetta, chopped
1 dried red chilli
2 garlic cloves, peeled and crushed
a small bunch flat-leaf parsley, finely chopped, leaves only
50g parmesan, freshly grated, plus extra to serve
sea salt
freshly ground black pepper
extra virgin olive oil, to finish

Method

  1. Make the pasta and cut into tagliatelle.
  2. For the sauce, rinse the farro well in a sieve under cold running water until the water runs clear. Tip into a saucepan, cover generously with cold water and add a good pinch of salt. Bring to the boil, then lower the heat and simmer until the farro is just tender to the bite. Drain and set aside.
  3. Finely chop the onion, carrot and celery. Heat the olive oil a medium saucepan over a medium heat. When it is warm, add the onion, carrot, celery and pancetta. Crumble in the chilli, add the garlic with a pinch of salt and stir well. Cook gently for ­20 minutes, stirring from time to time, until the vegetables are soft and sweet.
  4. Towards the end of the cooking time, cook the pasta: bring a large pan of water to the boil, add salt, then the pasta and cook for about 3½–4 minutes until al dente.
  5. Add the farro and chopped parsley to the sauce and stir well. Stir through the grated Parmesan, then taste and adjust the seasoning.
  6. Drain the pasta as soon as it is cooked and add to the farro, along with 1 tbsp of the pasta cooking water. Toss together well and serve in warm pasta bowls, with a trickle of good olive oil and a bowl of grated Parmesan on the table.
Tags:
Skye Gyngell
seasonal
Spring
London
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