Home-made Pasta Recipe
littlenecks | herb butter emulsion | pancetta breadcrumb
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Ingredients
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Pasta Dough
Herb Butter Emulsion
Pancetta Breadcrumbs
Littleneck Clams
Method
Pasta Dough
- 1
Make the Pasta Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Using a fork, beat the eggs gently, gradually incorporating the flour until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until very thin. Cut into your desired pasta shape (tagliatelle, fettuccine, etc.).
Herb Butter Emulsion
- 4
Prepare the Herb Butter
In a saucepan over low heat, melt the unsalted butter. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the chopped fresh herbs, lemon juice, salt, and black pepper. Keep warm until ready to use.
Pancetta Breadcrumbs
- 5
Cook the Pancetta and Prepare Breadcrumbs
In a skillet over medium heat, add olive oil and diced pancetta. Cook until crispy, about 5-7 minutes. Add breadcrumbs to the skillet and toast until golden brown, stirring frequently. Remove from heat and mix in grated Parmesan cheese.
Littleneck Clams
- 6
Cook the Littleneck Clams
In a large pot, heat the white wine and minced garlic over medium heat. Add the littleneck clams, cover, and steam until clams open, about 5-7 minutes. Discard any unopened clams. Season with salt and black pepper.
Assembly
- 7
Combine and Serve
Cook the fresh pasta in boiling salted water for 2-4 minutes until al dente. Drain and immediately toss with the herb butter emulsion. Plate the pasta, top with steamed littleneck clams, and sprinkle with crispy pancetta breadcrumbs. Serve immediately.