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1
- Pasta Dough -
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2
Place the flour and salt in a bowl or stand mixer and combine.
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3
In a separate bowl, whisk the egg yolks and olive oil.
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4
Slowly add the egg yolk mixture to the flour, kneading on low speed until a rough dough forms.
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5
Continue to knead until the dough is smooth and elastic. If it’s still a little dry, add 1 tsp of water and continue kneading.
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6
Wrap the dough in cling film and rest for at least 30 minutes
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7
- Filling -
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8
In a bowl, combine the drained ricotta, 'nduja, roasted garlic (squeezed from the bulb), chopped chives, egg, and grated Parmigiano Reggiano.
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9
Season to taste.
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10
Mix thoroughly until well combined
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11
- Ndjua butter sauce -
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12
Fry the 'nduja in a pan until it breaks up and its oil begins to release.
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13
Add half of the butter and melt over medium heat. When the mixture begins to fry again, remove from the heat and allow to cool to room temperature.
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14
In a food processor, add the remaining half of the chilled butter along with the cooked 'nduja butter mixture.
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15
Pulse until combined, adding seasoning if necessary.
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16
Chill the mixture until needed.
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17
- Guanciale Crumb -
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18
Finely dice the guanciale and cook in neutral oil over medium heat until crispy. Remove and set aside
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19
In the same pan, add the panko breadcrumbs, chopped rosemary, and minced garlic.
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20
Cook, stirring frequently, until golden brown.
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21
Return the crispy guanciale to the pan and mix well.
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22
Season to taste.
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23
- Making the Girella Pasta -
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24
Roll out the pasta dough into a thin sheet (approximately 1-2mm thick).
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25
Pipe the ricotta filling evenly over the pasta sheet.
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26
Fold the pasta sheet over into a log shape, then roll it into a spiral.
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27
Cook the girella pasta in boiling salted water until cooked through (approximately 3 minutes).
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28
Drain the pasta and toss with melted 'nduja butter sauce.
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29
- Assembling the Dish -
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30
Place the girella pasta on a plate.
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31
Spoon the 'nduja butter sauce over the pasta.
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32
Sprinkle the guanciale panko crumb and garnish with fresh basil.
