Tagliatelle con Funghi e Prosciutto: Ribbon Noodles with Mushrooms and ProsciuttoLeftovers: Pattone: Refried Tagliatelle

Name: Tagliatelle con Funghi e Prosciutto: Ribbon Noodles with Mushrooms and ProsciuttoLeftovers: Pattone: Refried Tagliatelle
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters bread crumbs; 118 milliliters butter, softened; 227 grams porcini mushrooms, thinly sliced, may substitute cremini or portobello; 4 eggs, beaten; 2 cloves garlic, finely minced; 4 servings Ribbon Noodles with Mushrooms and Prosciutto, cold; 118 milliliters extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 118 milliliters Parmigiano-Reggiano, freshly grated; 4 servings Parmigiano-Reggiano, for grating; 113 grams prosciutto di Parma, cut into lardons; 1 teaspoon red chile flakes; 1 red onion, finely chopped; 4 servings Salt and pepper; 1 pinch Pinch sugar, optional

You can never have too many main course recipes, so give Tagliatelle con Funghi e Prosciutto: Ribbon Noodles with Mushrooms and ProsciuttoLeftovers: Pattone: Refried Tagliatelle a try. One serving contains 1295 calories, 38g of protein, and 89g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. If you have parmigiano-reggiano, butter, sugar, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Prepare the pasta dough according to the recipe.

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Pasta Dough

Roll it out to the thinnest setting on a pasta rolling machine, then cut the resultant sheet into ribbons 1/4-inch wide.

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Pasta

Roll

Place the ribbons on a sheet tray dusted with semolina and set aside, covered with clean, damp kitchen towels, until ready to cook.

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Semolina

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Kitchen Towels

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

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Water

Salt

In a 12 to 14-inch saute pan, heat oil until smoking.

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Cooking Oil

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Frying Pan

Add the onions and garlic and cook until light golden brown and wilted, 3 to 4 minutes.

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Garlic

Onion

Add the mushrooms and saute over high heat 5 minutes, until golden brown. Season with chile flakes and salt and pepper, to taste.

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Salt And Pepper

Red Pepper Flakes

Mushrooms

Drop the tagliatelle into the boiling water and cook 1 minute.

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Tagliatelle

Water

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".

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Mushrooms

Pasta

Sauce

Water

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Frying Pan

Add prosciutto and toss to mix.

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Prosciutto

Serve immediately in 4 warmed pasta bowls, topped with Parmigiano-Reggiano.

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Parmigiano Reggiano

Pasta

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Bowl

Place the leftover pasta in a large bowl.

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Pasta

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Bowl

Add the butter, eggs, bread crumbs, and cheese and mix in loosely by hand or with a wooden spoon. Take handfuls of the pasta mixture and form it into lightly compressed nests of 1-inch thickness and about 4 inches in diameter. You should have about 4 to 6 nests.

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Breadcrumbs

Butter

Cheese

Pasta

Egg

Equipment you will use

Wooden Spoon

In a large, heavy-bottomed skillet, heat the olive oil over high heat until it is almost smoking. Carefully place the nests in the hot oil and cook until they are golden brown and the edge is crispy.

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Olive Oil