Tagliarini with Prosciutto, Peas, Spring Onions and Parmesan

Handmade egg pasta tossed with sautéed spring onions, fresh peas, salty prosciutto, and savory parmesan cheese.

Dinner Italian Pasta Prosciutto Handmade

Estimated Nutrition

Calories

585.4

kcal / serving

2341.5 kcal total

Carbs

51.2g

per serving

204.6 g total

Fat

28.2g

per serving

112.8 g total

Protein

29.6g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range

piece

Egg Yolk

free-range

Butter

null

Parmesan

grated finely

GrainsCereals

200

Italian 00 Flour

null

Fine Semolina Flour

for dusting

Liquids

splash

Water

null

Meat

Prosciutto

sliced roughly

NutsSeeds

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

Vegetables

piece

Spring Onion

sliced thinly

200

Pea

fresh, podded

Method

Pulse flour, egg, and egg yolks in a food processor until a dough forms.

Cover the dough and refrigerate for 30 minutes.

Roll half the dough through a pasta machine until it reaches the thinnest setting.

Toss drained pasta with the sauce, parmesan, and seasoning before serving.

Cut the pasta into thin strips using the tagliarini attachment.

Repeat with remaining dough, dust with semolina, and refrigerate overnight.

Boil the tagliarini in salted water for 2-3 minutes until tender.

Melt butter in a frying pan and sauté spring onions for one minute.

Add peas and water, simmer for one minute, then stir in prosciutto for one minute.