Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

For the Pasta Dough:

Mix the wheat flour and corn flour together, then sift onto a clean work surface. Make a well in the center and pour in the water with a pinch of salt. Mix until a dough forms and no dry flour remains. Knead for 5 – 10 minutes until smooth and elastic. Shape into a ball, cover with plastic wrap or a tea towel, and rest for 15 – 30 minutes.

After resting, cut off one-third of the dough. Roll it into a sheet with a rolling pin (not too thin). Cut into strips about 5 cm wide, then cut obliquely into small triangles (patellette). Spread the pasta pieces on a floured surface to dry slightly. Repeat with the remaining dough.

For the Sauce:
Peel and chop the onion. Dice the pancetta. If using fresh large tomatoes, blanch, peel, and chop them. If using cherry tomatoes, simply halve them. Add a pinch of pepper flakes. 

Heat olive oil in a large From the French verb ​“sauter,” meaning ​“to jump.” To sauté means we are cooking food in a pan using a small amount of oil or fat. You move the food around quickly with a spoon or a flick of your wrist, sometimes it looks like it’s jumping!sauté pan over medium heat. Add onion and pancetta, and cook until the pancetta starts to brown.

Stir in the cherry tomatoes, and cook until they soften. Season with salt and pepper.

Bring a large pot of salted water to a boil. Add the patellette pasta and cook for about 5 minutes, or until tender. Taste-test for doneness. Reserve 1 cup of cooking water, then drain the pasta.

Add the pasta to the sauce and toss gently to combine, adding a little reserved pasta water if needed to keep the sauce brothy.

Serve immediately with plenty of grated pecorino and a sprinkle more of chili flakes if desired.