Casarecce with Pancetta, Artichokes and Pecorino

Method

1. For the pasta dough: combine 250 g tipo 0 flour, 5 g breadcrumbs (sifted), and a pinch of salt in the bowl of a stand mixer.
2. Add 130 g cold water and mix until the dough comes together; do not overwork.
3. Turn the dough onto a work surface and knead briefly by hand until smooth.
4. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
5. Meanwhile, prepare the sauce: cut a flat pancetta into thin strips.
6. Heat a drizzle of extra virgin olive oil in a pan and slowly render the pancetta until crispy. Remove and set aside.
7. In the same oil, add a little chili pepper and a small amount of garlic, then add artichokes (trimmed and sliced).
8. Season with salt, remove the garlic, and deglaze with white wine.
9. Reduce the heat, add a little cold water, cover, and cook for 4–5 minutes.
10. While the sauce cooks, roll out the rested dough using a pasta machine to a medium thickness (about 2 mm).
11. Cut the sheet into strips about 2 cm wide, then shape each strip into casarecce by rolling it over itself with your fingers; do not press too firmly.
12. Bring a pot of salted water to a boil and cook the casarecce until al dente (fresh pasta will cook quickly).
13. Reserve some pasta water, then drain the pasta and add to the artichoke pan.
14. Add the crispy pancetta back, along with broken Roman mint leaves, and a generous grating of pecorino cheese.
15. Toss gently, adding a little pasta water if needed to loosen the sauce. Serve immediately.