SoDel Concepts’ Ronnie Burkle delivers Spring flavors straight from Italy with his fresh tagliatelle with prosciutto & peas
For the pasta
1½cups type 00 Semolina flour
2 eggs
2 Tbsp EVOO
Pinch of sea salt
Instructions
In a bowl, add the flour and make a well. Crack the eggs into the well and add EVOO and pinch of sea salt.