Scratch Cooking

SoDel Concepts’ Ronnie Burkle delivers Spring flavors straight from Italy with his fresh tagliatelle with prosciutto & peas

For the pasta
cups type 00 Semolina flour
2 eggs
2 Tbsp EVOO
Pinch of sea salt

In a bowl, add the flour and make a well. Crack the eggs into the well and add EVOO and pinch of sea salt.

Mix with a wooden spoon until the pasta comes together to form a rough-looking ball. On a floured surface, kneed the pasta ball for about 5-8 minutes or until it’s smooth and consistent. Wrap the pasta ball in plastic wrap and allow to sit on the counter for 30 minutes.

Then separate the ball into four smaller balls. Use a rolling pin to roll out each thinly. Flour each side well, so the pasta does not stick, and fold over four times. Slice into tagliatelle noodles and place noodles on a baking sheet to remain dry. Sprinkle with flour (or cornmeal) to keep from sticking to one another. 

For the tagliatelle
1 lb tagliatelle
1¾ cups shelled peas
½ cup butter, unsalted
6-8 oz prosciutto, thinly sliced
12 sage leaves, sliced thin
1 cup Pecorino Romano cheese, finely grated (for recipe and serving)

Add the pasta to a pot of salted boiling water, stirring occasionally. After one minute, add the peas. After two additional minutes, strain the pasta and peas into a colander.

In a pan, add the butter over medium heat. Add the prosciutto and the sage and cook until prosciutto begins to crisp. Toss in the pasta, peas and Romano cheese. Mix until saucy and cheese begins to melt.

Plate, sprinkle Romano cheese on top and serve.