Ribbon Noodles With Mushrooms And Prosciutto

Recipe Ingredients

1		Basic Fresh Egg Pasta dough - (see recipe)
3 tablespoons	45ml	Extra-virgin olive oil
1/2		Red onion - finely chopped
2		Garlic cloves - finely minced
1/2 lb	227g / 8oz	Porcini mushrooms - thinly sliced,
		May substitute cremini or portobello
1 teaspoon	5ml	Red chili flakes
1/4 lb	113g / 4oz	Prosciutto di Parma - cut into lardons
		Salt - to taste
		Freshly-ground black pepper - to taste
		Parmigiano-Reggiano - for grating

Recipe Instructions

Prepare the pasta dough according to the recipe. Roll it out to the thinnest setting on a pasta rolling machine, then cut the resultant sheet into ribbons 1/4-inch wide. Place the ribbons on a sheet tray dusted with semolina and set aside, covered with clean, damp kitchen towels, until ready to cook.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a 12- to 14-inch saute pan, heat oil until smoking. Add the onions and garlic and cook until light golden brown and wilted, 3 to 4 minutes. Add the mushrooms and saute over high heat 5 minutes, until golden brown. Season with chili flakes and salt and pepper, to taste.

Drop the tagliatelle into the boiling water and cook 1 minute. Drain the pasta, reserving the cooking liquid, and add to the pan with the mushrooms. Toss over high heat 1 minute to coat the pasta, adding a splash of the cooking water if necessary to keep the sauce from being too "tight". Add prosciutto and toss to mix. Serve immediately in 4 warmed pasta bowls, topped with Parmigiano-Reggiano.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B25) - from the TV FOOD NETWORK

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