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Ep 15

Diraspini Pasta Con Olive Tomato and Pancetta

(Diraspini Pasta made with Red Wine, Tomato and Olive Pancetta)

Serves; 10


00- 1 kg flour

500 ml Chianti Classico


extra virgin olive oil

1 clove Garlic

2 pcs. Shallots

300 gr. Pancetta

400 gr. Datterini tomatoes

200 gr. black olives


1. Prepare the diraspini dough using 00 flour, Chianti Classico, salt and oil.

2. The dough doesn’t have to be dry. Make the diraspini pasta without using a pasta machine, create by rolling small pieces of dough between the palms of your hands.

3. Dice the shallots and garlic, in a frying pan cook them with oil, then slice and add the pancetta. Cut the datterini tomatoes and olives in half, add to pan and stir for one minute.

4. Cook the pasta in boiling water for 3-4 minutes, drain and sauté with prepared sauce. Serve very hot.

EVOO = Extra Virgin Olive Oil