Garganelli with Pancetta Tomato Sauce

Combine both flours. Make a well in the center and add egg, salt and oil. Using a fork, whisk eggs, gradually pulling in more flour until combined. Turn out onto your work surface and knead pasta until it comes together. Use your judgement to add more water, flour, or oil if needed. (If you need just a bit more moisture, wetting your hands as you work the flour can be a great way of incorporating just enough moisture. Knead for 5-6 minutes until dough is smooth and elastic.

*Mixing/kneading can also be done in a stand mixer with dough hook attachment.

Wrap ball of dough in plastic wrap and let rest for 1/2 hour at room temperature.

On a floured surface, roll out dough. If using a pasta machine, work from level 7 to level 2.

If rolling by hand, roll out until even thinness. You should just barely be able to see through the dough.

Cut the dough into 2×2 squares. Using a garganelli loom, place the square diagonally on the loom and use a small dowel to roll into shape. When complete, toss pasta in semolina to prevent from sticking.

In a medium skillet over medium heat, add olive oil and saute pancetta and onions until onions are transparent. Add wine and let simmer, deglazing pan. Add tomatoes and let cook for 1-2 minutes. Reduce heat to low and let simmer for 15 minutes. Crush tomatoes using a potato masher. Add salt, pepper and red pepper and continue to simmer for 10 minutes.

In boiling, salted water, cook pasta until al dente. Fresh pasta is generally 2-3 minutes, dried pasta 9-10 minutes, frozen 12-13 minutes. Toss pasta in tomato sauce and serve.