Imola garganelli with Romagna shallots PGI and pancetta

Handmade and hand-rolled fresh pasta

Type of recipe:

First courses

Preparation method:

Knead together the flour and eggs, roll to a fairly thin dough and cut into squares of about 2.5 cm each. Take one tip and roll around the special utensil, pressing lightly on the comb to form the ridging. Make the pasta quickly to stop it drying. Slice the leeks and wash thoroughly. Peel the shallots and slice finely. Sauté the shallots and leeks in a frying pan with a little oil. Add a pinch of salt and pepper, then add the white wine and allow to evaporate. In another pan, brown the pancetta and add to the rest of the mixture. Continue to cook for about 10 minutes and season to taste. In the meantime, cook the pasta in plenty of boiling salted water, drain and toss in the sauce. Ensure the pasta is not too dry and serve, garnishing the dish with thin slices of leek.


Ingredients for 6 people

For the garganelli

  • 3 eggs
  • 300g superfine flour

For the sauce

  • 400g Romagna shallots
  • 2 leeks
  • 150g cured flat pancetta, finely diced
  • ½ glass white wine
  • extra-virgin olive oil
  • salt and pepper