Tagliatelle with prosciutto and butter (Tagliatelle in bianco con prosciutto crudo e burro) from American Sfoglino: A Master Class in Handmade Pasta (page 93) by Evan Funke

  • prosciutto
  • eggs
  • butter
  • Parmigiano Reggiano cheese
  • Italian 00 flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on September 26, 2019

    I couldn't wait for a report from my son, so with a less than ideal pasta flour I made tagliatelle. The instructions varied from my standard by the addition of a curing step. The rationale for curing makes sense but I can't say that I saw a difference in the results. I suspect I need to test side by side with the same flour to see how important curing is. However, prosciutto, Parmesan-Reggiano, butter is a perfect simple sauce for the tagliatelle. Definitely will repeat.

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