Difficulty: Easy
Prep Time: 30min
INGREDIENTS
350g chickpea flour
3 tablespoons tapioca flour (starch)
50 ml water
2 eggs
1 pinch of salt
1 tablespoon of oil
SAUCE INGREDIENTS:
300g porcini mushrooms
1 garlic clove
Olive oil
Chopped parsley
100g smoked pancetta
50g grated smoked
Salt and pepper to taste
PREPARING — PASTA AND SAUCE
Mix the flour, starch, salt, oil, eggs, and water together. Let the dough stand for a few hours covered with a tea towel.
Divide the dough into smaller sections, flatten them with the palm of your hand, and roll them between the rollers of the Marcato machine starting working from position 0 up to position 6 of regulator knob. Pass each pasta sheet through Lasagnette rollers to obtain your fresh pasta.
Clean and slice the mushrooms, sauté them in a pan with a little bit of oil and a clove of garlic. Fry the pancetta in a pan for a few minutes then add it to the mushrooms. Boil the Lasagnette in salted water for a few minutes, drain, and add the sauce. Sprinkle with the scamorza cheese and serve.