ー Ingredients (2-3 servings) ー
【"Pizzicotti" Pasta Dough】
(A)
All-purpose flour (Kitahonami straight) 120g
Semi-dry yeast 1g
Water 60cc
Olive oil about 15cc
Bacon 100g
Toma cheese (finely grated) 60g
Coarsely ground black pepper to taste
ー Instructions ー
① Prepare the (A) pasta dough
Add semi-dry yeast and water to the flour, and knead until the surface is smooth. Cover the dough to prevent it from drying out and let it rest at room temperature until it has increased to about 1.5-2 times its original size (about 1 hour, depending on the temperature).
② Put olive oil in a frying pan and heat it over low to medium heat. Add the bacon and cook slowly until the fat renders out and the surface becomes crispy. Then add pepper and turn off the heat.
③ Add salt (about 1% salt concentration) to 1.5L or more of boiling water, and quickly tear off pieces of pasta dough and add them to the water. You can also tear them off on a wooden board beforehand. (Do not stack the dough pieces to prevent sticking, or dust them with flour).
④ When the pasta dough from step ③ floats, heat the frying pan from step ②, add about 50cc of the pasta cooking water to thin out the sauce. Taste and if it's too salty, add a little fresh water and bring to a boil. Drain the pasta and add it to the pan, coating the pasta with the sauce, then turn off the heat.
⑤ Add the cheese in two batches, quickly mixing each time to emulsify. Serve on a plate, then sprinkle with black pepper and, if desired, additional grated cheese.
