Name: Malfatti Pasta with Pancetta and Cherry Tomatoes
Yield: 8 servings
Ingredients: 1 cup all-purpose flour, plus more; 2 cups whole-milk fresh ricotta, preferably box-drained; 1 large egg, room temperature; 6 oz. Parmesan, finely grated, plus more for serving; 1 1/2 tsp. kosher salt, plus more; 4 oz. pancetta (Italian bacon), thinly sliced; 3 Tbsp. extra-virgin olive oil, plus more for drizzling; 2 cups Sun Gold and/or cherry tomatoes; 2 Tbsp. unsalted butter, cut into pieces; Freshly ground black pepper; 1/2 lemon; A sheet of cheesecloth

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Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani

Malfatti—literally "badly made"—are not as tricky to shape as you think. A lot of fresh pastas are fussy and delicate, but this sturdy gnocchi-esque dumpling dough is a breeze to work with—low pressure, high participation, big payoff. You don't need any fancy equipment, just plenty of workspace to spread out on.

Recipe notes

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