I laughed when I was considering what to do with the leftover dough balls, tomatoes, and guanciale and conceived of Boiled Pizza alla Matriciana. But putting leftovers to good use is a noble endeavor, even if the dog is principle beneficiary (although he does have standards - few and inconsistently enforced).
Another factor was that I was itching to use my new chitarra tagliapasta (noodle cutter) from Abruzzo. So I rolled/stretched out the fermented/retarded/proofed pizza dough, cut it into noodles on the chitarra, boiled them and mixed with a bit of fresh matriciana sauce made from the tomatoes and guanciale.
My fear was that noodles might disintegrate or be mushy or gummy, so a box of bucatini was at the ready just in case. I didn't tell my wife that I was using pizza dough for the pasta. She immediately tasted the difference in texture and flavor and declared it to be a great dish. The flavor was a little yeasty and a little tangy and was very pleasant with the sauce. The texture varied since I was not trying to make every sheet the same thickness, but was toothsome and a little reminiscent of udon, gnocchi, dumplings, etc.
I guess I'm still laughing that such an unlikely use of leftover dough turned out so great.
Bill/SFNM
