Garganelli with Prosciutto & Peas - Andrew Zimmern

Ingredients

• Pasta machine + Baking sheets + Straight wheel cutter (optional)
• Garganelli comb or gnocchi board + Dowel + Blender
• Dried penne or ziti
• 1 recipe Standard Egg Dough
• Pea Puree
• 5 ounces English peas (130 grams)
• 1/2 cup pea shoots (55 grams)
• 1 tablespoon whole milk
• About 1/4 cup water
• Kosher salt
• 2 tablespoons pure olive oil
• 3 ounces diced prosciutto (85 grams)
• 1 tablespoon minced green garlic, or 1½ teaspoons minced garlic
• 1 1/2 ounces spring onions, diced into 1 / 8 -inch pieces
• 1 1/2 cups chicken stock
• 5 1/2 ounces shelled English peas (156 grams)
• 4 tablespoons butter, chilled (57 grams)
• 3 cups baby arugula (50 grams)
• Juice of 1/2 lemon
• Freshly ground black pepper
• Freshly grated Parmigiano-Reggiano, for finishing
• 20 arugula flowers, stemmed, for garnish (optional)
• Makes 644 grams/22.7 ounces of dough
• 360 grams 00 flour (2 well-packed cups, unsifted)
• 1 1/4 teaspoons (2 big pinches) kosher salt
• 300 grams egg yolks (1¼ cups/18 to 20 yolks)
• 1 1/2 teaspoons extra-virgin olive