Borlenghe with Pancetta and Rosemary Crispy Crepe from Modena

Ingredients

• 2 cups type 00 pasta flour
• 1 teaspoon salt
• 1 egg, beaten
• 5 1/2 cups cold water
• 1/4 pound plus 2 tablespoons lardo, or pork fat back, cut into fine dice
• 1/4 pound pancetta, finely chopped
• 2 tablespoons finely chopped rosemary leaves
• 2 cloves fresh garlic, finely minced
• 1 tablespoon freshly ground black pepper
• 2 cups freshly grated Parmigiano-Reggiano

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