Garganelli with Radicchio and Pancetta

Method

1. Prepare the pasta dough: mix 3 eggs with 300 g flour until smooth, then let rest for 30 minutes.
2. Roll out the dough into a thin sheet and cut into 2.5 cm squares.
3. Place a square on a ridged board (or your palm), place a wooden stick or pencil on one corner, and roll the dough around it, pressing gently to create ridges. Slide the pasta off to form garganelli.
4. Repeat with all squares and let the garganelli dry slightly.
5. Cook the pancetta in a pan over medium heat until crispy. Remove and set aside.
6. In the same pan, sauté finely chopped onion until translucent.
7. Add the radicchio, cut into strips, and cook until wilted, about 5 minutes.
8. Return the pancetta to the pan, add the walnuts, and toss together.
9. Cook the garganelli in salted boiling water until al dente. Reserve some pasta water.
10. Drain the pasta and add to the sauce. Toss with a little pasta water if needed. Serve immediately.