Tagliatelle “paglia e fieno” con fave, rigatino e pecorino | La Vialla

Ingredients

• 300 g durum wheat semolina flour (plus a few a handfuls for kneading and rolling out the dough)
• 150 ml water
• 1 pinch of salt
• 300 g emmer wheat flour (plus a few handfuls for kneading and rolling out the dough)
• 200 g cooked ham (cut in one thick slice)
• 200 g “rigatino” (or pancetta)
• 300 g shelled broad beans
• 1 medium-small sized onion
• grated aged pecorino cheese
• 2 tbsp Extra Virgin Olive Oil
• hot chilli pepper
• pepper