Pasta with Leeks, Peas & Pancetta

Make pasta. Place flour in a bowl, make a well in the centre and add eggs. Bring together slowly with a fork working around the edges, then when it all comes together, knead the dough until it’s smooth and silky. Cover and leave to rest in the fridge for half an hour. Once rested, split the dough in

Method

Make pasta. Place flour in a bowl, make a well in the centre and add eggs.
Bring together slowly with a fork working around the edges, then when it all comes together, knead the dough until it’s smooth and silky.
Cover and leave to rest in the fridge for half an hour.
Once rested, split the dough in half and roll out each piece with a rolling pin until it’s very thin and you you can see your fingers through it when lifted up the the light.
Fold in half twice and cut parpadelle strips with a sharp knife. Hang to dry on a pasta rack or place on a clean tea towel.
For pasta sauce. Fry pancetta, then add leek, garlic and thyme and cook until softened.
Add cream and 1/2 cup water then stir.
Simmer, then add salt and pepper to taste.
Bring a pan of boiling salted water to the boil, add pasta and cook until al dente, then strain. (Keep a little pasta water)
Add pasta and peas to cream mixture along with a little pasta water and mix well. Enjoy!