Handmade pasta dough in gorgonzola and pancetta fondue (giratini in gorgonzola and pancetta fondue)

1

Salt the finely chopped onion in butter, add pancetta as it starts to brown

Add beef broth and cook until reduced by half

Add white sauce, heavy cream, and gorgonzola

Mix until the cheese is dissolved

2

Cook the pasta dough and combine with the sauce

Serve

Giratini

1

Combine the ingredients and knead until homogeneous

Let it rest for 15 minutes

2

Roll out with a macaroni roller

Cut into squares of 3 cm

Fold two ends of the pasta dough

Turn the square upside down and fold the other two

White Sauce

1

Sauté the onion in butter

Add flour and stir until browned

Add milk and cook.