📝 About This Recipe
Transport your kitchen to the heart of Emilia-Romagna with this quintessential first course, featuring hand-ridged quills of golden egg pasta. This traditional preparation marries the salty depth of cured Prosciutto di Parma with the sweetness of tender peas and a touch of nutmeg-scented cream. It is a masterclass in texture and balance, where every ridge of the garganelli is designed to capture the luscious, savory sauce.
🥗 Ingredients
For the Fresh Pasta (Sfoglia)
- 300 grams Tipo '00' Flour (sifted)
- 3 Large Eggs (room temperature)
- 1 pinch Nutmeg (freshly grated into the dough)
For the Sauce (Il Condimento)
- 100 grams Prosciutto di Parma (thickly sliced and cut into small matchsticks)
- 1 large Shallot (finely minced)
- 40 grams Unsalted Butter (high quality)
- 150 grams Fresh or Frozen Peas (if using frozen, do not thaw)
- 150 ml Heavy Cream
- 1/4 cup Dry White Wine (such as Trebbiano or Albana)
- 1 tablespoon Extra Virgin Olive Oil
To Finish
- 50 grams Parmigiano Reggiano (freshly grated, aged 24 months)
- 1/2 teaspoon Black Pepper (freshly cracked)
- to taste Sea Salt (for pasta water)
👨🍳 Instructions
-
1
On a clean wooden work surface, create a mound with the flour and make a deep well in the center. Add the eggs and a pinch of nutmeg into the well.
-
2
Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls of the well until a thick paste forms. Switch to your hands and knead the dough for 10 minutes until smooth, elastic, and satin-like.
-
3
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes to allow the gluten to relax.
-
4
After resting, roll the dough out with a rolling pin or pasta machine into a thin sheet (about 1mm thick). Cut the sheet into 3x3 cm (approx. 1.2 inch) squares.
-
5
To form the garganelli, place a square diagonally on a 'pettine' (pasta comb) or a gnocchi board. Place a thin wooden dowel at one corner and roll the dough over it, pressing firmly so the ridges are imprinted and the edges seal. Slide the pasta off the dowel and repeat.
-
6
In a large skillet, melt the butter with the olive oil over medium heat. Add the minced shallot and sauté until translucent and soft, about 3-4 minutes.
-
7
Add the prosciutto matchsticks to the skillet and cook for 2 minutes until the fat begins to render, but do not let it become crispy.
-
8
Deglaze the pan with the white wine, scraping up any browned bits, and simmer until the liquid has reduced by half.
-
9
Stir in the peas and the heavy cream. Lower the heat and let the sauce simmer gently for 5 minutes until it begins to thicken slightly. Season with black pepper (be cautious with salt as the prosciutto and cheese are salty).
-
10
Bring a large pot of salted water to a rolling boil. Drop the fresh garganelli in; they will cook quickly, usually in 2-3 minutes. They are ready when they float to the surface.
-
11
Using a slotted spoon, transfer the pasta directly into the skillet with the sauce. Add a splash of the starchy pasta cooking water to help emulsify the sauce.
-
12
Remove from heat and toss vigorously with the grated Parmigiano Reggiano until the sauce is glossy and coats every piece of pasta perfectly.
💡 Chef's Tips
Always use room temperature eggs for a smoother dough that is easier to knead. If you don't have a pasta comb, a clean gnocchi board works perfectly for creating the signature ridges. Don't overcook the prosciutto; it should remain tender to complement the soft texture of the fresh pasta. Ensure the pasta squares are kept under a damp cloth while you work so they don't dry out and lose their 'stickiness' needed to seal the quills. Always reserve a cup of pasta water; it is the secret to achieving that professional, silky sauce consistency.
🍽️ Serving Suggestions
Pair with a chilled glass of Sangiovese di Romagna or a crisp Albana di Romagna white wine. Serve as a 'Primo' followed by a light main of roasted veal or grilled vegetables. A simple side of arugula salad with a lemon vinaigrette cuts through the richness of the cream sauce. Dust with an extra grating of nutmeg just before serving for an aromatic finish. Provide extra Parmigiano Reggiano at the table for guests to add to their liking.