CookEat Recipe
Tagliatelle with Prosciutto
Fresh egg tagliatelle dressed with prosciutto, carrot, celery, tomato and Parmesan.
Method
Steps
Step 1
Gather the ingredients: 300 g plain flour, plus a little for rolling; 3 eggs; 120 g prosciutto with both fat and lean; Finely chopped carrot and celery in a combined volume approximately equal to the diced prosciutto, about 1 small carrot and 1 celery stalk; 40 g butter; 100 ml plain tomato passata, or 1 tablespoon tomato paste with 125 ml broth or water; 40 g grated Parmesan; A little salt for the pasta water.
Step 2
Knead the flour and eggs into a firm smooth dough, adjusting the flour slightly for egg size without adding water. Cover and rest about 20 minutes. Roll to about 1.5 mm thick, slightly thicker than soup noodles, dust lightly and cut into ribbons about 7–8 mm wide. Keep covered and cook promptly; refrigerate if holding.
Step 3
Dice the prosciutto small. Finely chop enough carrot and celery that their combined volume is approximately the same as the prosciutto. Cook all three together in the butter until beginning to colour.
Step 4
Add the passata, or the tomato paste and broth or water, and simmer gently about 10–15 minutes until the vegetables are tender and the sauce remains juicy. Add a splash of hot water if it becomes dry.
Step 5
Boil the tagliatelle in lightly salted water until just tender, roughly 3–5 minutes depending on thickness. Drain, toss with the prosciutto sauce and Parmesan, and serve immediately.
Step 6
For the sausage version, replace the prosciutto with 120 g fresh pork sausage removed from its casing and crumbled finely. Cook it with the same carrot, celery and butter, then add the tomato and simmer until the sausage reaches 71°C. Use the same pasta and Parmesan. The sausage sauce may also dress about 350 g dried spaghetti cooked to its package timing. For a fresher butter flavour in either sauce, reserve half the butter and stir it in after removing the sauce from the heat.
Cooked it? Rate it.
Cooked 0 times