Stricchetti with smashed peas and prosciutto from Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes (page 354) by Missy Robbins and Talia Baiocchi

  • onion
  • egg pasta dough
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute this book's "Egg dough" for commercial egg pasta dough. Use this book's "Stricchetti" instructions.

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

  • Eat Your Books

    Can substitute this book's "Egg dough" for commercial egg pasta dough. Use this book's "Stricchetti" instructions.

  • bwhip on April 08, 2024

    Really delicious, and quite easy. Well, making the pasta takes a while, but it was fun! I used frozen peas, but with the same blanching technique recommended. For the pasta dough, I used the one from American Sfoglino, since it requires so many less eggs than the one in this book - though I’m sure it would be quite amazing with the twenty-something yolks it requires.

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