Tagliolini with Ham and Peas

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Livello MASTERY
45 min
372 Views
 
Livello MASTERY
0 Persone
45 min
INGREDIENTI: per 0 persone
  • 1 lb all-purpose flour
  • 5 eggs
  • 1 tablespoon oil
  • 1 pinch salt
Preparation

Prepare some dough with 1,1 lb of sieved flour, 5 eggs, a tablespoon of oil, and a pinch of salt. Knead the dough and leave to rest, as described, then roll out two fairly thin sheets. Flour these lightly, fold them in on themselves several times and, with a broad-bladed knife, cut some “tagliolini” about 0,2 inch wide. Arrange these far apart on a lightly floured tray, and leave to dry a little. Put in a pan, 1/2 cup of butter with the chopped onion, stew over low heat to avoid it browning, mix in the peas, and season with salt and a generous twist of white pepper. Mix, add some tablespoons of water, turn up the heat, and, before the peas are completely cooked, add the ham. Toss the “tagliolini” into abundant, lightly salted boiling water and drain 4 minutes after the water has come back to the boil. Arrange on a preheated plate (if possible oval), pour on top the peas with the butter in pieces and half of the Parmesan. Mix carefully and serve with the remaining cheese on the side. For the best result, it is recommended to finish the cooking of the peas precisely at the point when the “tagliolini” are being drained.

First courses
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