 | 410 gr. all purpose flour |
| 9 eggs |
| 105gr. cooked, chopped spinach |
for the sauce:
| 105 gr. prosciutto, cut into thin
strips |
| 105 gr. butter |
| 105 gr. shelled green peas |
| 1 cup of mixed chopped herbs: basil,
mint, marjoram, chicory, thyme, rosemary |
| 90 gr. freshly grated Parmesan cheese |
|
| make the pasta: work the flour with
the eggs to form a dough. halve the dough, add the spinach to one half and work it in.
roll out each half into a thin sheet. |
| cut each sheet into rectangles (4x2cm)
using a fluted pastry wheel. Pinch the middle of each rectangle to form a butterfly shape. |
| make the sauce: in a large skillet,
brown the prosciutto in half the butter, add the peas an herbs and cook until tender. |
| meanwhile, cook the pasta in plenty of
boiling salted water, drain. Turn the pasta into the skillet and toss with the sauce and
the remaining butter. sprinkle with the grated Parmesan and serve |
|
