PAPPARDELLE WITH TURKEY ROLLS - Lidia

Ingredients

• 1 teaspoon kosher salt, plus more for the pot
• 12 turkey breast cutlets (about 2 pounds total), pounded to an even ½-inch thickness
• 12 thin slices prosciutto
• 1 cup grated Grana Padano
• 4 tablespoons chopped fresh Italian parsley
• 5 tablespoons extra-virgin olive oil
• All-purpose flour, for dredging
• ½ cup chopped onion
• 3 garlic cloves, peeled and sliced
• 1 cup white wine
• One 28-ounce can whole San Marzano tomatoes, crushed by hand
• Pinch crushed red-pepper flakes
• 1 pound fresh or dry pappardelle