Fresh herb rag pasta with pancetta, peas and goat's curd

Instructions

1. Place the herbs, olive oil, eggs and a good pinch of salt into a food processor and pulse until finely chopped and well combined.
2. Place the flour in a mound on your work surface and make a well in the centre. Slowly add the herb and egg mixture until well combined, then knead the dough into a ball. Cover in plastic wrap and stand at room temperature for 30 minutes.
3. Knead the dough again on a lightly floured work surface for about 5–10 minutes or until a smooth but not sticky dough forms. Cover and set aside to rest for another 15 minutes.
4. Cut the dough into 4 and flatten with the palm of your hands. Roll out each piece through a pasta machine (or use a rolling pin), until the sheets are thin enough that you can see the shadows of your fingers through the pasta. Cut into rough triangles, then toss with a little semolina and set aside until ready to cook.
5. Bring a large saucepan of water to the boil and salt it generously.
6. Meanwhile, place a large frying pan over medium heat. Cook the pancetta until golden and the fat has rendered. Add the butter and stir until melted, then add the peas and toss to combine well.
7. Drop the pasta into the boiling water and cook just until it floats to the top. Using a large slotted spoon, scoop the pasta out of the water, straight into the pan with the pancetta and peas and toss to combine well, adding a little more pasta water if necessary. Season to taste, then divide between bowls and drizzle with a little extra oil. Top each bowl with a little goat’s curd and serve immediately.