Pasta squares With tomato and pancetta

Ingredient:

  Pasta dough
    2 cups (300g) all purpose (plain) flour
    2/3 cup (100g) fine polenta (stone ground cornmeal)
    ¼ teaspoon salt
    2/3 cup (150ml) lukewarm water + as needed
    Sauce
    1 red onion, finely chopped
    5 oz (150g) pancetta or bacon
    2 tablespoons extra-virgin olive oil
    1 ½ lb (750g) tomatoes, peeled and
    Chopped and pressed through a
    Fine mesh trainer (pasta)
    Salt and freshly ground black pepper
     4 tablespoons freshly  grated aged pecorino cheese

 Procedure:

Pasta dough:  Place the flour, cornmeal, and salt on a clean work surface and make a well in the center.
                     Mix in enough water to make a smooth dough.
                     Knead until smooth and elastic, 15-20 minutes, Shape the dough. Into a ball,
                     Wrap in plastic wrap (cling film), and let rest for 30 minutes.  Roll out the dough 
                     To a thickness of 1/8 inch (3mm). Cut into 3/4-inch (2-cm) squares.

Sauce : Sweat the onion and pancetta in the oil in a small frying pan over low heat until the onion has softened, about 10 minutes. Stir in the tomatoes, season with salt and pepper, and simmer over medium heat for 25 minutes.
                     Bring a large pot of salted water to a boil over high heat.
                     Cook the pasta in the boiling water until al dente, 4-5 minutes.
                     Drain and add to the sauce, tossing gently.
                     Sprinkle with the Pecorino and serve hot.