To make pasta: On a cutting board, mound flour and create a small well in the center. Add the eggs and olive oil and beat together using a fork, incorporating flour from the outside wall each time. When the dough comes together and is no longer able to be mixed using a fork, use your hands to incorporate the remaining flour on the cutting board and knead until uniform. Knead for 5 to 6 more minutes until the dough is elastic and cohesive. Wrap in plastic and set aside for 30 minutes.  After resting, use a pasta maker to cut into desired shape and thickness.

To make sauce: Melt butter in a saucepan over medium heat and add chopped shallots. Cook until fragrant and lightly browned, 2 minutes. Add the sage and crushed red pepper then remove the pan from heat.

Prepare corn by removing some of the outer layer of the kernels so that the heat can more easily penetrate. Set a grill pan over high heat and place corn on the grill and rotate so that each side gets even heat. When the corn is fragrant and beginning to look charred, remove from heat and let cool. Once cool, cut the kernels from the cob and set aside.

Cook pancetta in a small pan over medium heat until crispy. Let drain on a paper towel and once cool, roughly chop into pieces.

Bring a pot of lightly salted water to boil. Cook pasta until al dente and drain, reserving ½ cup excess pasta water. Add the pasta, corn, pancetta and Parmesan to the sage butter mixture and toss to coat. If the pasta mixture seems too dry, toss with excess cooking water.  Separate onto plates, garnish with parsley, finishing salt and additional cheese if desired.

*Italian "00" flour is a "soft wheat flour," with a low protein content.

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Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!
 

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