Lanterne

Lanterne Pasta with Tomato, Pancetta and Pecorino

Lanterne is a hand-rolled Southern Italian pasta, similar to calamarata or large rings of tagliatelle coiled into lantern shapes. In Campania it is traditionally served with a simple, robust sauce of tomatoes, pancetta, and sharp sheep's-milk pecorino.

Prep

25 min

Cook

20 min

Total

45 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) tipo 00 flour, plus extra for dusting
• •3 whole (3 large) eggs, plus 1 yolk if dough is dry
• •1 pinch fine sea salt
• •400 g (14 oz) ripe tomatoes, San Marzano if possible, peeled and chopped
• •120 g (4¼ oz) pancetta, diced; guanciale is more traditional
• •2 cloves garlic, lightly crushed
• •60 ml (¼ cup) extra-virgin olive oil
• •1 pinch chilli flakes, optional
• •5 g (1 tsp) salt-packed capers, rinsed
• •80 g (⅔ cup) aged pecorino romano, finely grated
• •20 g (¼ cup) flat-leaf parsley, finely chopped
• •20 g (2 tbsp) unsalted butter

Steps

1. 1 Mound the flour on a clean board, make a well in the centre, crack in the eggs and add the salt. Using a fork, gradually draw the flour into the eggs, then knead by hand for 8 to 10 minutes until the dough is smooth, elastic and slightly tacky. Wrap in cling film and rest at room temperature for 30 minutes.
2. 2 Cut the dough into 4 pieces. Roll each piece into a sheet about 2 mm (1/16 in) thick. With a sharp knife or pasta wheel, cut into strips 6 mm (¼ in) wide. Lay a few strips flat on the board and, using the tip of a chopstick or skewer, coil each strip around it to form a loose spiral about 5 cm (2 in) across, sliding it off to make a 'lantern'. Place on a floured tray. Repeat; you should get 18 to 20 lanterne. Let them dry 10 minutes while you make the sauce.
3. 3 Warm the olive oil in a wide pan over medium heat, add the garlic and pancetta and cook 3 to 4 minutes until the pancetta fat renders and edges turn crisp. Discard the garlic.
4. 4 Stir in the tomatoes, chilli, capers and a pinch of salt. Simmer 12 to 15 minutes until the sauce has thickened and the oil begins to separate at the edges. Taste and adjust salt.
5. 5 Bring a large pot of generously salted water to the boil (about 10 g salt per litre). Drop in the lanterne and cook 4 to 5 minutes; they are done when they float and the centre spiral feels tender with no raw flour core. Lift out with a slotted spoon and transfer straight to the sauce.
6. 6 Add the butter and a splash of the pasta water to the pan. Toss gently over low heat for 30 seconds so the sauce clings to the coils.
7. 7 Divide among warm bowls, finish with the grated pecorino and parsley, and serve immediately.