Pappardelle with Skullcap
This is a first that I cook for many years. It is said that it was one of the favorite dishes from His Holiness Pope John XXIII.
Ingredients (6 persone)
- For the dough:
- 150 gr flour 00
- 150 g wheat flour semolina
- 3 whole eggs
- salt
- For the sauce:
- 200 g dry cured ham
- 3 eggs
- extra virgin olive oil
- pepper
Process
-
Prepare the dough with egg flour and salt. Dough and roll out the dough as thin as the penultimate shot of the pasta machine.
-
Cut the strips of sheet 20 cm long. and let dry for 15-20 '. With the wheel cut pappardelle 1.5 cm wide. I put the oil in a pan and warm it a little, add the ham cut into strips, and I cook for 2-3 minutes. Preparing the beaten eggs and keep aside. When the pasta is cooked, throw it in the pan of hot sauce, mix the pepper and add the beaten eggs. mix well and my dish is ready.