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!