Tagliatelle with Parma Ham

Tagliatelle al Prosciutto di Parma

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

In this recipe the delicious tagliatelle are combined with another speciality from the same region - best-quality Parma ham. Tagliatelle are reputed to have been created in honour of Lucrezia Borgia’s beautiful golden hair.


For the pasta

  • lb (500 g) plain white flour
  • 6 large eggs


If you are making your own pasta, prepare the dough with the flour, eggs and salt. Let the dough rest under a cloth for 10 minutes, then roll it out as thinly as you can. Fold it into 3 and cut straight across so you have strips ¼ inch (