Strozzapreti with Ragù

To prepare the strozzapreti, combine the "00" flour, Durum wheat semolina flour, and 5 grams of Salt in a large bowl or on a clean work surface.

Gradually add the Water, mixing until a shaggy dough forms. Knead the dough for 10-15 minutes until it is smooth and elastic. Cover the dough with a clean cloth and let it rest for at least 30 minutes at room temperature.

While the dough rests, begin the ragù. In a heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta and cook until crispy and its fat has rendered.