Servings: 5
Calories: 581kcal
Equipment
- Pasta Machine
- Roll-pin
Ingredients
- 400 gr flour 00 flour
- 2 unit eggs yolk
- 2 unit egg whole
- 3 tbsp water (see notes)
- 1 pinch salt
- 2 cups fresh spinach (see notes)
- 1 cup peas
- 6 oz prosciutto
- 4 tbsp butter
- 1 medium shallots
- 1 pinch salt
- 1 pinch black pepper freshly ground
- 1/2 cup Parmesan Grated
Instructions
STEP 1: HOW TO MAKE THE STRAW FETTUCCINE DOUGH
- Form a wheel with half of the flour, add the salt and break the eggs into the wheel, whisking them with a fork. Incorporate the flour as you whisk.
- Knead the dough on a floured surface, until you have a final dough that is smooth and elastic. Cover the dough in a plastic wrap, place it in the refrigerator for 30 minutes.
STEP 2: HOW TO MAKE THE HAY FETTUCCINE DOUGH
- The procedure is very similar. You need first to prepare the spinach. If you use fresh spinach blanch them for 45 seconds in hot boiling water and then drain them over ice.
- Squeeze them well, removing any excess of water. Place the spinach and the eggs in an immersion blender and blend until combined. Add the spinach-egg mixture to the middle of the second volcano., whisking them with a fork. Incorporate the flour as you whisk.
- Cover it in a plastic wrap and place it in the refrigerator for 30 minutes.
STEP 3: ROLL OUT THE DOUGH
- Now, you will have to roll out the dough. For this, I usually divide the dough into 4 parts and I roll out each piece with a rolling pin. You will need to work out each one individually rotating it from the center to the outer edges.
- At this point I use a pasta machine and pass the dough through its rollers. I use the thickness of 0 at first, then I pass it to more times into thinner thickness. I usually proceed from 0 to 2, then 3, then 4 and then 6. By doing this, you will obtain the lasagna, which is a wide stripe of pasta.
- You will know it is the right thickness when you will see clearly the shadow of your hands if you will elevate your sheet against the window.
STEP 4: HOW TO CUT FETTUCCINE
- Do not cover the lasagna, so that the moist surface will dry slightly before cutting it, resulting in a neat cut. Now you can cut the fettuccine by end rolling the dough from the longest side.
- Then with a sharp knife you cut the fettuccine 1/8 to 1/4 inch wide. Alternatively you can pass the lasagna through the cutting roll of your machine and you will obtain fettuccine.
STEP 5: LET THE FETTUCCINE DRY
- Let the fettuccine rest for at least 30-45 minutes, before cooking them. Now you can leave them flat, lay them on a rack or alternatively make cute nests like I did below.
STEP 6: START MAKING THE STRAW AND HAY SAUCE
- Add 4 tablespoon of butter on a pan over medium heat. Once the butter has melted add the shallots, finely chopped. Once the shallots have become translucent add all the prosciutto. Let is cook for a few minutes then add the peas.
- After you added the pasta to the boiling water ( next steps), add the cream to the pan, and let is cook on low, until it warms up. Make sure it is not boiling.
STEP 7: COOK THE FETTUCCINE
- Cook the pasta in hot boiling salted water for around 6-8 minutes, until al dente and then add the pasta to the straw and hay sauce.
- Stir gently the fettuccine into the sauce and add the Parmesan and a few tablespoons of the pasta cooking water. Cook until the water is absorbed. Serve it in 4 individual portions.
Nutrition
Calories: 581kcal | Carbohydrates: 65g | Protein: 19g | Fat: 27g | Sodium: 493mg | Potassium: 257mg | Fiber: 4g | Sugar: 2g | Vitamin A: 607IU | Vitamin C: 12mg | Calcium: 115mg | Iron: 1mg
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