Spaghetti Alla Matriciana
Loretta Paganini is in the kitchen preparing a wonderful Spaghetti Alla Matriciana for us today!
Learn To Cook
Loretta Paganini School of Cooking
3 cups all-purpose flour, preferably unbleached
4 lg. eggs
1/4 cup dry white wine
1 tsp. salt
Place flour on wooden board and form into a mound. Make a deep well in the center and break eggs into it. Add wine and salt. Use a fork to break up eggs and mix contents of well.
Slowly add flour, beginning at the top of the well so the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of hands. Knead dough for about 20 minutes, until it is smooth and elastic. (If dough is dry, add a few drops of water. If sticky, add a sprinkle of flour.)
Gather dough into ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes. (To test for doneness, punch dough with index finger. If it springs back, it is done.) Roll out dough and cut into spaghetti shapes.
4 Tbsp. extra-virgin olive oil
1 onion, finely chopped
1/4 lb. salted pork or pancetta, cut into short strips
2 cups Roma tomatoes, chopped
2 cups tomato sauce
1/8 tsp. crushed red peppers
¼ cup black kalamata olives
1 tsp. sea salt
1 Tbsps. fresh basil, chopped
In a 12-inch sauté pan, heat the oil and onion over medium heat, stirring occasionally, until the onion is softened but not browned, 4 to 5 minutes.
Add the salt pork and cook, stirring, add ¼ cup of water and cook until the pork has begun to render its fat and the onion and pork are soft, about 5 minutes. Add the tomatoes, sauce, hot pepper and salt.
Simmer sauce, stirring occasionally and adjusting the heat to maintain a simmer, until the tomatoes have been reduced to a thick sauce, about 15 minutes.
Add olives and fresh basil. Cook the spaghetti in boiling salted water until al dente. Drain and toss the spaghetti with amatriciana sauce.