Ingredients

Servings 6

• ⅝ lb all-purpose flour
• 4 eggs
• 5 oz ham
• 3 ½ oz heavy cream
• 2 ½ oz butter
• salt

Preparation

45 minutes preparation + 45 minutes cooking

Prepare some dough with two eggs, the flour and the salt, and knead well with wet hands until it becomes smooth. Roll out the dough with a rolling-pin and cut with a wheel into squares to be boiled in water together with a tablespoon of oil, to avoid them sticking to one another. Drain the squares of pasta and lay them out to dry on a dry dish towel. Mix the butter with the two egg yolks, adding in order: the prosciutto diced, the cream and the egg whites whipped to firm peaks. Mix. In a buttered oven pan, alternate the pasta and the mixture, until everything is used up. Place in the oven to cook for about three quarters of an hour.