Soft 00 flour (available at Italian markets) produces a more tender pasta, but all purpose flour works well too. Ingredients 2 cups 00 flour (or more) (all-purpose flour can be used instead) 1 cup hot water divided 4 teaspoons Extra virgin olive oil 1/2 cup Extra virgin olive oil pinch Salt 1/2 cup White onion chopped 1/2 cup Pancetta (Italian bacon) chopped 1/4 teaspoon Black pepper cracked 3 cups small cherry tomatoes halved 16 each fresh basil leaves plus fresh sprigs for garnish 2 teaspoons chopped fresh oregano 1/2 cup Pecorino Romano cheese grated to taste Romano cheese shaved

Instructions
Place 2 cups flour in large bowl. Make well in center. Add 1/2 cup hot water, 4 teaspoons oil, and pinch of salt to well and stir to combine. Gradually mix flour into wet ingredients, adding remaining 1/2 cup water to form soft dough. Turn dough out onto lightly floured work surface. Knead until smooth, adding more flour if sticky, about 5 minutes. Gather dough into ball. Transfer dough to bowl, cover with plastic wrap, and let rest 1 hour at room temperature.

Lightly dust large baking sheet with flour. Place dough on work surface and cut off 1/2-inch-thick slice. Roll dough between palms of hands and lightly floured work surface to 1/3-inch-thick rope. Repeat with 5 more dough slices, rolling each into rope. Cut ropes into 1-inch lengths. Using 2 fingers, push fingertips into dough as you pull it toward you to form horizontal imprints. Transfer to prepared baking sheet. Repeat with remaining dough in batches. DO AHEAD: Can be made 2 hours ahead. Cover with dry kitchen towel, then plastic wrap, and let stand at room temperature.

Heat remaining 1/2 cup oil in heavy large saucepan over medium heat. Add onion, pancetta, and pepper and sauté until onion is translucent, about 8 minutes. Add tomatoes with any juices and cook until softened, about 5 minutes. Mix in 16 basil leaves and oregano. Season to taste with salt.

Bring large pot of salted water to boil. Add pasta and boil until tender but still slightly firm to bite, about 10 minutes. Drain well; return to pot. Add half of sauce and 1/2 cup grated cheese and toss over medium heat until warm, about 2 minutes. Divide pasta among bowls. Spoon remaining sauce over. Garnish with basil sprigs. Serve, passing shaved cheese separately.

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Yields: 6 Servings
     Bon Appetit magazine, September 2006, page 138

notes:  I made this dish one night w/ fresh herbs and tomatoes from my garden. My boyfriend loved it so much he asked me to teach him how to make it a week or 2 later. We even froze the pasta and made it a different night. Also used more herbs than what recipe asked for.

Cuisine:   Italian

Main Ingredient:   Pasta