Garganelli, Tripe Ragù, Prosciutto, Tomato, and Chilies

METHOD:

For the Garganelli:
In the bowl of a stand mixer fitted with a dough hook, combine the flours. Mixing on medium speed, add the egg yolks, water, and oil, combining to form a solid mass, about 4 to 5 minutes. Mix 8 minutes more, until dough is soft and smooth. Knead in more flour if the dough is too sticky. Wrap in plastic and refrigerate 30 minutes.

Divide dough into 6 pieces and dust with flour. Place each piece through a pasta roller on its thickest setting. Repeat 9 times, passing dough through a thinner setting each time, until you reach the thinnest setting. Lay the pasta sheets on a floured work surface and dust with flour. Trim ends to straighten. Cut each sheet into 3-inch x 3-inch squares.

Place a lightly floured wooden gnocchi paddle on your work surface with the ridges vertically facing up. To form each garganelli, place a pasta square on the paddle, making sure that a point is at 12 o’clock and 6 o’clock. Flour a ¼-inch wooden dowel and place it at the 6 o’clock point. Gently wrap the pasta around the dowel and roll it all the way to the 12 o’clock point, lightly pressing into the ridges. Repeat with remaining dough.

For the Tripe Ragù:
In a large pot, add tripe and cover with cold water. Lightly season the water with salt and bring to a boil. Reduce heat to a simmer and cook until tripe is tender, about 1 hour. Remove from heat, strain, and chill. Cut the tripe into thin strips and process through a meat grinder fitted with a medium die. Clean the grinder and fit with a fine die. Grind 4 ounces prosciutto. Heat olive oil in a medium pot over medium-high heat and sauté onions, garlic, and remaining 6-ounce hunk of Prosciutto. Add tomatoes and chili flakes; season with salt and pepper. Add ground tripe and stir to combine. Reduce heat to low and stew, uncovered, until sauce thickens. Remove the large piece of prosciutto and replace it with the ground prosciutto. Immediately remove from heat and cool.

To Assemble and Serve:
Bring a large pot of heavily seasoned water to a boil. Add pasta and cook for 3 to 4 minutes. In a sauté pan, heat the Tripe Ragù and season with salt, pepper, and chili flakes. Toss the cooked Garganelli with the Tripe Ragù. Finish with Pecorino Romano and divide evenly among 6 plates.