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Gallery Tagliatelle with Prosciutto and Asparagus Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 pound Fresh Pasta, made through Step 5 in recipe All-purpose flour, for dusting 1 pound asparagus, trimmed 1 tablespoon salt 1 teaspoon olive oil 4 ounces prosciutto, or ham, cut into pieces 2 tablespoons fresh sage leaves, thinly sliced 2 1/2 cups heavy cream 1/4 teaspoon freshly grated nutmeg Freshly ground pepper 2 ounces Parmesan cheese (optional)
Gallery Tagliatelle with Prosciutto and Asparagus
Recipe Summary Servings: 6
Gallery
Tagliatelle with Prosciutto and Asparagus
Tagliatelle with Prosciutto and Asparagus
Tagliatelle with Prosciutto and Asparagus
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 pound Fresh Pasta, made through Step 5 in recipe All-purpose flour, for dusting 1 pound asparagus, trimmed 1 tablespoon salt 1 teaspoon olive oil 4 ounces prosciutto, or ham, cut into pieces 2 tablespoons fresh sage leaves, thinly sliced 2 1/2 cups heavy cream 1/4 teaspoon freshly grated nutmeg Freshly ground pepper 2 ounces Parmesan cheese (optional)
Directions
Divide dough into 4 pieces. Brush one piece very lightly with flour; roll through widest opening on a pasta machine. Fold dough into thirds; pass through again, folded side up. Repeat 3 more times, or until dough is smooth.
Roll dough through remaining settings on machine (widest to narrowest), using as little additional flour as possible, until very thin. Place dough on a lightly floured surface; cut in half. Dry dough 5 to 10 minutes before cutting. This keeps pasta from clumping. Drape pasta strands over the back of a chair with a towel hung over it, on a rack, or spread out on towels on a table or counter. Repeat with remaining dough.
Fill a bowl with ice and water; set aside. Bring a pot of water to a simmer; blanch asparagus about 5 minutes, just until tender. Transfer to the ice bath. When cool, drain and cut into 2-inch lengths; set aside.
Bring a pot of water to a boil. Add 1 tablespoon salt; cook pasta until al dente, about 1 minute. Drain, and set aside.
Heat a saute pan over medium heat; add oil. Add prosciutto; saute 2 to 3 minutes, until browned. Add sage and cream; cook until cream is slightly reduced and thickened, about 8 minutes. Add reserved asparagus and pasta; warm about 3 minutes. Serve with nutmeg and pepper, and the grated Parmesan cheese, if desired.
Reviews
Add Rating & Review 9 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 2
Reviews
Add Rating & Review 9 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 2
Add Rating & Review
9 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 2
9 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 2
9 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 2
5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 2
All Reviews for Tagliatelle with Prosciutto and Asparagus
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tagliatelle with Prosciutto and Asparagus
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
