Tagliatelle with Parma Ham

Name: Tagliatelle with Parma Ham (Tagliatelle al Prosciutto di Parma)
Yield: Serves 6
Cuisine: Italy
Ingredients: 6 large eggs; freshly ground black pepper; or 1 lb (450 g) ready-made fresh or dried tagliatelle; ¼ large onion, finely chopped; 5 oz (150 g) unsalted butter; 1¼ lb (500 g) plain white flour; 5 oz (150 g) prosciutto crudo; grated Parmesan cheese to serve; salt

Tagliatelle al Prosciutto di Parma

Preparation info

Serves
6

Difficulty
Medium

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.

Ingredients

For the pasta

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

Europe
Italy
Parma
Pasta
Mediterranean

Method

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 (