Casonsei Pasta With Pancetta Brown Butter Sage Sauce

Directions

1. Combine the flours and a pinch of salt in a KitchenAid® 14-cup Food Processor fit with an “S” blade and run on high until the flours are well combined. With the food processor running, pour in the eggs (make sure they’re well beaten) and run until the dough comes together into a ball.
2. Turn the pasta dough onto a floured surface and knead it briefly until it comes together as a smooth ball. Wrap in plastic wrap and set aside to rest for at least 30 minutes before using. (Pasta can be made to this step up to 1 day ahead. Store wrapped in plastic, placed in a resealable plastic bag, and refrigerated. Bring to room temperature before using.)
3. Combine the meats in a KitchenAid® 10-inch Hard Anodized Nonstick Pan over medium-high heat and cook, breaking up the meat with the back of a wooden spoon, until the meat is cooked through. Set aside to cool briefly. (Meat can be cooked up to 2 days ahead. Store refrigerated in an airtight container until ready to use.)
4. Fit the KitchenAid® 3-Piece Pasta Roller onto the KitchenAid® Stand Mixer. Cut dough into six pieces (they need to fit in the Pasta Roller). Press each piece into a rectangle shape.
5. Pull the roller adjustment knob straight out and turn to setting 1. Release the knob, making certain the pin on the roller housing engages the opening on the back of the adjustment knob, allowing the knob to fit flush against the roller housing.
6. Turn stand mixer to speed 2. Feed flattened, lightly floured dough into rollers to knead. Fold dough in thirds, flatten, lightly flour, and roll again. Repeat until dough is smooth and pliable and covers the width of the roller. Lightly dust pasta with flour while rolling and cutting to aid in drying and separation.
7. Feed dough through rollers to further flatten the sheet of dough. Change the roller to setting 3, and repeat the rolling process. Continue to increase roller setting until you reach setting 8. Do not fold the dough during this step. Cut dough as needed to make it wieldy.
8. Once all dough is rolled to setting 8, trim all the dough into 4-inch by 3-inch rectangles, lightly flouring as you go and discarding the scraps. When you have all the dough trimmed, arrange a few pasta rectangles on a lightly floured work surface and brush off any excess flour.
9. Add rounded 1/4 teaspoon of the filling to the center of one of the shorter ends of the dough. With a pastry brush dipped in water, brush a little water on the edges of the pasta. Starting at the end with the filling, roll the pasta into a cylinder. Then press down on either side of the pasta filling to seal the pasta. Pinch the sides so you make the pasta into the shape of a candy wrapper.
10. Place filled pasta on a lightly floured cutting board or a lightly floured rimmed baking sheet and set aside while you repeat with all the remaining dough. Let pasta shapes dry at room temperature for at least 30 minutes before using. (Pasta can be made up to 1 month ahead of time. Freeze pasta on a baking sheet and once fully frozen, store frozen in an airtight container.)
11. Meanwhile, place pancetta in the KitchenAid® 3.3 Quart Hard Anodized Nonstick Pan and cook on medium-high heat until the pancetta is crisp and browned. Remove pancetta from the pan and place on a paper-towel lined baking sheet. (Pancetta can be crisped up to 8 hours ahead of time. Store at room temperature in an airtight container.)
12. Discard all but 2 tablespoons fat drippings and return the pan to the stove over medium high heat. Add sage leaves to the pan and cook until crisp. Remove pancetta from the pan and place on a paper-towel lined baking sheet. (Sage can be crisped up to 1 day ahead of time. Store at room temperature in an airtight container.)
13. Add butter to dripping in the pan, return to the stove over medium heat, and cook until butter turns nut-brown and smells toasty then turn heat to a minimum. (Butter can be browned up to 8 hours ahead of time. Store at room temperature in an airtight container.)
14. When the pasta is just about done, reserve 2 cups of the cooking water. Drain the pasta and add it to the butter in the pan along with 1 1/2 cups of the water and the lemon juice. Cook until some of the water is absorbed and the pasta is perfectly al dente.
15. Remove from heat, and stir in cheese — the sauce should become creamy, thin it with a little more water, as needed. Season well with salt, and serve immediately garnished with pancetta and sage and passing additional grated cheese at the table.