A hand rolled take on campanelle pasta, dressed in a garlicky kale sauce with pops of sweet peas, salty smoked pancetta and a dollop of burrata for good measure.
For the campanelle pasta
- 300g tipo 00 flour
- 150g durum wheat semolina flour
- 4 whole eggs, 2 egg yolks (approx 255g)
For the sauce
- 250g kale, leaves removed and stems discarded
- 2-3 garlic cloves
- 25g Parmigiano Reggiano, finely grated
- 4 tablespoons extra virgin olive oil
For everything else
- 200g smoked pancetta
- 150g baby peas (frozen work well here)
- 100g burrata, to serve
- Extra Parmigiano Reggiano, to serve
For the pasta dough
- In a large bowl add the flours and create a well in the centre. Gently whisk the eggs before pouring into the well, then using a fork whisk the eggs, slowly incorporating a bit of flour at a time until the mix comes together as a shaggy dough.
- Transfer to a work surface and knead for 5 minutes until it comes together, then cover with cling film and rest for another 5 minutes to allow the dough to rehydrate.
- Continue to knead the dough for an additional 5 minutes or so, until it is smooth and elastic, and not sticky at all.
TIP: If at first you feel that the dough is too wet or dry, knead it for a few minutes to give it a chance to come together on its own, before adjusting with a spritz of water or dusting of flour if necessary.
- Cover or store the dough somewhere airtight and leave it to rest for at least 30 min.
- Cut the dough into four pieces. Work with one at a time (keeping the other pieces covered while you do), use a pasta machine to roll the dough out until it’s roughly 1/16 inch thick (typically the third to last setting on most machines).
Shaping the campanelle
- Using a fluted pastry cutter, cut the rolled sheet of pasta from right to left into 3cm wide strips (like pappardelle), then cut these strips from bottom to top in 4cm intervals to create 3x4cm rectangles.
- Take a rectangle and place a small wooden dowel diagonally across from the bottom right corner to the top left corner.
- Wrap the bottom left corner over and around the dowel, and continue until it is met with the top right corner of the rectangle, pressing to seal.
- Use your fingers to fan out the top edge of the pasta, before sliding off the dowel.
- Place on a baking sheet lined with a clean tea towel or a light dusting of semolina, and continue with the rest of your dough.
For the sauce
- Blanche the kale leaves in a pot of boiling water for a few minutes.
- Drain the kale and add to a blender along with the garlic cloves, Parmigiano, olive oil and a good pinch of salt and crack of black pepper.
- Blitz to a smooth and vibrant green sauce and set aside.
For everything else
- Bring a pot of generously salted water to boil.
- Dice the pancetta and add to a dry pan over a medium heat.
- Once the pancetta is starting to crisp up, add in the peas (straight from frozen), and continue to cook for a few minutes.
- Meanwhile drop the campanelle into the boiling water and cook for approx 3-4 minutes or until al dente.
- Reserve ½ cup of the pasta cooking water before draining the pasta, and add it directly to the pancetta and peas.
- Take the pan off the heat, pour in the kale sauce and add enough of the reserved pasta water to loosen, tossing the pasta to coat.
- Divide between four bowls, drizzle with olive oil, a couple of dollops of burrata and a sprinkling of Parmigiano.
This recipe was created by Gabriella from @_noregrettispaghetti, check out Gabriella's instagram page here or website here.
Gabriella is a Londoner born to Armenian/Canadian parents, with a love of all things Italian, especially pasta. She fell in love with food between the pages of her mum’s Reader’s Digest cookbooks, and at the table of her grandmother’s Cypriot kitchen, watching dolma be rolled and lahmajun made.
When she’s not making her favourite carb, she can be found sharing some of her recipes on her blog, drinking far too much coffee, or hanging out with her dog, Gordon.