I love to make fresh pasta. It’s a bit of a chore, and really messy, so I don’t do it often!

To start, place 10 ounces of unbleached all purpose flour in the food processor.

Add 1/4 teaspoon of salt, 2 whole eggs, and 4 egg yolks.

Process until it turns uniformly yellow. 

Add water 1 teaspoon at a time through the feed tube, just until it forms a ball of dough.

Wrap the dough in plastic and leave to rest at least 30 minutes.

Meanwhile, fill a large pot with water and set over high heat to come to a boil. If it boils before you’re ready, reduce it to a low simmer and cover it.

Finely dice 1 shallot.

Measure out 1 cup of heavy cream and 1 cup of frozen peas.

You will need two 2-ounce packages of prosciutto.

Prosciutto is difficult to cut through if your knife is not very sharp. I recommend the accu-sharp sharpener.

Finely mince half of one package, and cut the rest into strips. 

Heat 1 tablespoon ghee or olive oil over medium high heat. 

Add the shallot and 1/4 teaspoon salt. Cook until softened and beginning to brown.

Add the finely minced prosciutto.

And the cream. 

Bring to a simmer, then remove from the heat and cover.

Now, flour the counter really well, and also flour a couple of parchment lined baking sheets.  

Cut the pasta dough into 4 pieces.

Keep the remaining dough covered with plastic wrap.

Roll the first piece through a pasta roller on the number 1 setting. 

The dough will look shaggy at first.

Fold it into thirds like a letter, and roll it through on number 1 again.

Keep folding in thirds and rolling on 1 until it becomes smooth.

Then roll it through each setting: 2, 3, 4, and 5.

Lay your strip of dough on the floured baking sheet. 

Repeat with the remaining dough balls.

Now send each strip through a fettuccine cutter.

Place the fettucine back on the baking sheet.

Add the pasta to the boiling water and cook just 3 minutes.

Drain, and return to the pan. Add the sauce, the peas, the strips of prosciutto, and 1 1/2 ounces of grated pecorino romano cheese.

Stir it all together.

And serve with extra grated cheese!

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