We've paired up with Bristol's finest pasta expert, The Monday Pasta Club to create a series of pasta recipes that would do just as well as dinner party showstoppers as they would on, well, a Monday evening in.
INGREDIENTS
- 200g of fine semolina
- 100g of diced pancetta
- 120g of cherry tomatoes, halved
- 1 tsp of dried chilli flakes
- 100g of baby spinach leaves
- Large splash of dry white wine
- 80ml of single cream
- Small handful of basil leaves
- Parmesan, to finish
METHOD
Start by making the Spizzulus. Add the semolina to a mixing bowl along with 100g of warm water. Mix together to using a fork until the dough starts to come together to form a rough shaggy dough. Tip this onto the work surface and bring the dough together using your hands or a dough scraper. Knead for a couple of minutes until the dough comes together to form a smooth ball.
Cut into quarters and roll out into a thin long rope shape. Cut into 2 inch pieces and the leave to one side until the dough has been rolled out into these 2 inch thin rope pieces.
To shape the Spizzulus place one of the pieces of dough horizontal onto the vertical ribbed side of your Katto Pasta Board. Press the dough scraper horizontally along the piece of dough and then firmly drag down along the ridges until it curls around the dough scraped and create a long ridged piece of dough. Connect the ends, creating a loop and pinch the ends to seal. Leave the Spizzulus to one side whilst you make the sauce.
Katto Pasta Board
Place a large pan of well salted water on to boil for the pasta. To make the sauce, add the pancetta to a sauté or frying pan along with a splash of oil. Place over a medium high heat and fry for around 5 minutes until the fat has rendered and the pancetta has started to gain a good deep golden brown colour.
Add the Spizzulus to the boiling water and cook for around 5 minutes until al-dente and they rise to the surface of the water.
Meanwhile, add the cherry tomatoes, chilli flakes and spinach to the pancetta. Stir together and fry for 2 minutes until the spinach has wilted. Add the wine and let it bubble for a minute or so before adding the cream. Season well with salt and pepper and stir together before turning the heat down to medium low to simmer.
Once the pasta has cooked, drain reserving back some pasta water. Ad the Spizzulus to the sauce along with a splash of pasta water. Tear the basil leaves into the pan and toss over the heat for 1 minute until well combined. Divide between 2 bowls and finish with some Parmesan over the top.
To see more of The Monday Pasta Club's recipes, check out his website or follow him on Instagram.