Farro Tagliatelle with Kale and Fatback Bacon
Ingredients:
For the pasta dough:
300g spelt flour
200g normal flour
5 eggs
salt
extra virgin olive oil
For the sauce:
500g boiled kale
100g mature fatback cut into strips
garlic
chilli peppers
extra virgin olive oil
1 clove garlic
salt and pepper
Method:
Knead the two flours with the eggs and a pinch of salt, adding olive oil until the mixture is smooth and even.
Cover the pasta dough with a clean tea towel and let it rest for thirty minutes.
To produce the tagliatelle, roll out the pasta dough to a thickness of a few millimetres, then cut it lengthwise into strips about one centimetre wide.
Prepare the sauce. Sauté the garlic, chilli pepper and some of the fatback in olive oil.
Add the boiled kale and cook until soft. Add the remaining fatback.
Cook the pasta in a large pot of salted water, drain, mix with the sauce and sprinkle with grated pecorino cheese.