Ingredients Jump to Instructions ↓

  1. 1/2 Basic Fresh Egg Pasta - (see recipe)

  2. 1/2 Green Pasta - (see recipe)

  3. 2 tablespoons 30ml Salt

  4. 1 oz 28g Olive oil

  5. 2 Shallots - finely minced

  6. 1/4 lb 113g / 4oz Prosciutto - cut 1/8" dice

  7. 1/2 cup 118ml Freshly-shelled peas

  8. 4 oz 113g Sweet butter

  9. 2 tablespoons 30ml Finely-chopped lemon thyme leaves

  10. 4 oz 113g Extra-virgin olive oil

  11. 1/4 cup 10g / 0.4oz Chopped Italian flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Roll out each pasta in a pasta rolling machine, going all the way to the thinnest setting. Cut each color pasta, with the pasta machine set at its widest cutting setting (about 1/2-inch wide). Form into small nests and set aside until ready to cook. In a large spaghetti pot, bring 6 quarts of water to a boil and add 2 tablespoons salt. In a large saute pan or skillet, heat one ounce of olive oil and over moderate heat saute the shallots until soft and translucent. Add the prosciutto and peas, and continue cooking 1 minute more. Add the butter and 4 ounces extra-virgin olive oil and heat until completely blended together. Add the lemon thyme, remove from heat and let stand. Combine the two color pastas together in the boiling water. Cook until al dente (about 1 minute). Drain the pasta in a colander over sink and pour the pasta into the saute pan with sauce. Heat over moderate heat until the pasta is well coated and liquid has reduced. The mixture should not be soupy. Add the chopped parsley. Place into heated serving bowl and serve immediately. This recipe yields 4 servings.


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