Tagliatelle al ragù

To prepare the tagliatelle dough, combine 00 flour, semolina flour, and 2 grams of salt on a clean work surface. Form a well in the center and crack the eggs into it. Using a fork, gently whisk the eggs, gradually incorporating the flour from the sides until a shaggy dough forms. Knead the dough for 10-15 minutes until it is smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

For the ragù, heat the extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced pancetta and cook until crispy and its fat has rendered, about 8-10 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the finely chopped onion, finely chopped carrot, and finely chopped celery to the pot. Cook over medium-low heat, stirring occasionally, until the vegetables are very soft and translucent, about 10-15 minutes. This is your soffritto.