- 1 lb egg pasta
- 2 ½ oz Prosciutto di Parma, diced
- 2 ½ oz peas
- 3 red pepper, sweet, peeled and diced
- ½ lb heavy cream
- 1 oz butter
- 3 ½ oz grated Parmigiano Reggiano cheese
30 minutes preparation + 5 minutes cooking
Cut the dough into regular squares of about 2 inches a side, starting from one corner, roll each of these up around a rod no larger than a pencil and then pass them across a weavers comb.
After the “garganelli” (which are shaped like small “penne rigate”) have been prepared, leave them to dry out for some hours on a dish cloth.
Brown the prosciutto with the butter for a few seconds over a low heat in a low pan. Add the cream, the peas, and the peppers and leave to cook, still over a low heat, until they begin to boil. Remove from the heat and keep hot.
Cook the “garganelli” until “al dente” in abundant salted water, drain thoroughly, pour onto the serving plate and season with the sauce prepared previously. Mix everything well after adding some grated cheese.