Farfalle

180gm 00 flour

150gm durum wheat semolina

3 egg yolks + 2 eggs + water up to 180ml

1. Mix together flour and semolina in a bowl before pouring onto a dry bench surface. Create a well in the middle and pour in lightly whisked egg yolks, eggs and water. Using a fork slowly draw in the flour from the sides and mix in the circular motion. Once wet consistency resembles a pancake texture, grab your bench scraper and fold in the rest of the flour, cutting in the flour over the top with your scraper. Dough should resemble shaggy pieces. Using hands and some extra flour, kneed the dough for 8-10 minutes before placing your dough ball in cling film.

2. Once your dough has rested for 30 minutes, cut off piece and flatten with your hand. Place your pasta sheeter on its lowest setting and pass through your dough. Laminate your dough by folding it in a book fold and roll through lowest setting again. Laminate three times before rolling your sheet through 6 settings. Repeat this process three times, remembering to flour you dough to avoid sticking to the machine.

3. Slice into squares and using a crimping cutter, create little jagged sides. To create the farfalle fold one way, and then the other before pressing down in the middle, leaving the crimped edges to the sides. Press down hard to make sure it doesn’t lose its shape when cooked. Allow to dry out for minimum 30 minutes, which you can make your sauce in.

Orange Sauce

Oven to highest temperature on grill setting and big pot of salted water on high heat.

200gm guanciale (small cubes)

2 garlic pods (thinly sliced)

2 tbl sp tomato paste

1 400gm can tinned crushed tomatoes

1/4 cup cream

3 stalks basil (leaves, extra for garnish)

80-100gm grana padano

1 fior di latte cheese (cut into small cubes)

1. Place oven safe pan on medium heat and add in the guanciale and allow to render down with a dash of cold water. Once it has softened and the oils have released, around 3 minutes, add in garlic and tomato paste. Mix through before adding can of tomatoes and simmer for 20 minutes.

2. Right before the twenty minutes is over, add the farfalle to the boiling water and cook for 60 seconds. Add in to sauce with cream and torn basil leaves. Mix through and then finely grate in half of the grana padano. Mix through again. Top with the rest of the grana padano and cubes of for di latte and throw into the oven under the grill and allow it to grill for five minutes or until its starts to bubble and char. Finish with extra torn basil leaves and enjoy the cheese pull.