- 200g/7oz Italian '00' flour
- 1 free-range egg
- 6 free-range egg yolks
- 50g/2oz fine semolina flour
- 50g/2oz butter
- 6 spring onions, sliced thinly
- 200g/7oz fresh peas, podded
- splash water
- 75g/3oz prosciutto, sliced roughly
- 50g/2oz parmesan, grated finely
- salt and freshly ground black pepper
- For the pasta, place the flour, egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes.
- Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions, ending on the thinnest setting.
- Add the tagliarini cutter to the pasta machine and pass the pasta through the machine to make thin strips.
- Repeat the process with the remaining dough, then dust the pasta with semolina flour, place onto a plate and refrigerate overnight.
- When you're ready to cook the pasta, bring a large pan of salted water to the boil, add the tagliarini and cook for 2-3 minutes until tender.
- For the sauce, heat the butter in a frying pan, add the spring onions and fry for one minute.
- Add the peas and a splash of water and simmer for one minute, then add the prosciutto and cook for a further minute.
- Drain the pasta and add to the pan with the sauce. Add the parmesan, season, to taste, with salt and freshly ground black pepper and stir. Serve immediately.