69. Tagliatelle col Prosciutto

I call this dish “tagliatelle” (“little strips”) because, since it is cooked in water and served dry with a sauce, the pasta dough must be rolled out to a somewhat greater thickness, and cut into somewhat broader strips than when making “taglierini” (“tiny strips”). The paste is made with the usual flour and egg dough, which should contain no water if you want a pasta that is firm and flavorful.