Tagliatelle con Funghi e Prosciutto: Ribbon Noodles with Mushrooms and ProsciuttoLeftovers: Pattone: Refried Tagliatelle

Ingredients

• Basic pasta dough, recipe follows
• 3 tablespoons extra-virgin olive oil
• 1/2 red onion, finely chopped
• 2 cloves garlic, finely minced
• 1/2 pound porcini mushrooms, thinly sliced, may substitute cremini or portobello
• 1 teaspoon red chile flakes
• 1/4 pound prosciutto di Parma, cut into lardons
• Salt and pepper
• Parmigiano-Reggiano, for grating
• 4 servings Ribbon Noodles with Mushrooms and Prosciutto, cold
• 1/2 cup butter, softened
• 4 eggs, beaten
• 1/4 cup bread crumbs
• 1/2 cup Parmigiano-Reggiano, freshly grated
• 1/2 cup extra-virgin olive oil
• Salt and pepper
• Pinch sugar, optional

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