Pacchetti Lardiati Naples 15* Recipe

Make the dough

Mound the flours on a clean work surface and create a large well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, gently beat the eggs while gradually incorporating flour from the inner wall of the well until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. If dough is too dry, add water 1 teaspoon at a time; if too sticky, dust with a little flour. Form into a ball, wrap in plastic, and rest at room temperature for 30 minutes.

After resting, divide the dough into 4 pieces. Roll each piece through a pasta machine or with a rolling pin to about 1.5–2 mm thickness. Cut sheets into 3-inch (7–8 cm) circles using a cutter or rim of a glass.

Place 1 teaspoon of the cooled lard filling (see next section) in the center of each circle. Fold the edges up and gather into a small purse or 'pacchetto' (bundle), pinching to seal at the top. Make sure each bundle is fully sealed to hold filling and cooking liquids.

Prepare the lard filling

If using lardo: finely dice or thinly slice the lard. If using pancetta: dice into small pieces. In a skillet over medium heat, add 1 tablespoon olive oil and the diced lard/pancetta. Cook gently for 6–8 minutes until fat renders and pieces are softened but not crisped.

Add the finely chopped onion and cook for 5–7 minutes until translucent and softened. Add the minced garlic, chopped rosemary, chopped parsley and chili flakes, and cook 1–2 minutes until aromatic. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Remove from heat and let cool to room temperature before using in pasta bundles.

Cook pacchetti

Bring a large pot of salted water to a gentle boil. Carefully add the pacchetti in batches (do not overcrowd). Stir gently to prevent sticking. Cook for 5–7 minutes until pasta is al dente and the bundles float and feel tender. Reserve 1/2 cup of pasta cooking water before draining.

Finish in pan

While pasta cooks, heat 1 tablespoon olive oil in a wide sauté pan over medium heat. Add the white wine and reduce by half (about 1–2 minutes). Add warm broth and bring to a gentle simmer. Using a slotted spoon, transfer cooked pacchetti to the pan with the sauce. Add 2–3 tablespoons reserved pasta water as needed and gently toss or swirl to coat without breaking the bundles.

Add 3/4 cup grated cheese and stir gently, letting the cheese melt into the sauce to create a silky coating. If sauce is too thick, add remaining reserved pasta water by tablespoonfuls. Taste and adjust salt and pepper. Finish with lemon zest if using and drizzle remaining 1 tablespoon olive oil over the plated pacchetti.

Serve immediately on warmed plates, sprinkling extra grated cheese and chopped parsley if desired.