Tagliolini with Prosciutto from The Classic Pasta Cookbook by Giuliano Hazan
This is a classic example of how simple good Italian food can be. Handmade egg noodles, good quality prosciutto, Parmigiano-Reggiano and butter is all that is necessary to make a great dish. The on...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 2 tablespoons salt
- Tagliolini made with 3 eggs and 2 ¼ cups flour
- 6 tablespoons butter
- 4 ounces prosciutto, sliced ⅛-inch thick and cut into ¼-inch strips about 1-inch long
- ½ cup Parmigiano-Reggiano, freshly grated
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