Ingredients
1/2 teaspoon salt
3-1/3 cups semolina flour
1 tablespoon oil
2 tablespoons water
4 large eggs (7/8 cup eggs)
Black Pepper
Pecorino or Romano for grating
4 oz mint leaves, chopped
8 each garlic cloves, lightly crushed
4 oz high quality evoo
2 cups english peas
2 cups pancetta or guanciale, diced
1 lb spaghetti
Step by step
Place eggs, water, flour and salt in mixer bowl. Attache bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes.
Remove dough from bowl and hand knead for 1 to 2 minutes. Let rest for 20 minutes.
Divide dough into 4 pieces before processing with Pasta Attachment
Sauté pancetta and garlic in evoo until crispy.
Cook Pasta in salted water.
Add fresh peas to the pasta water when the pasta is one minute from done.
Add pasta and peas to pan of pancetta and garlic, with 4 oz of pasta water, cook for one minute.
Finish with pecorino, sprinkle with mint and serve.