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

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

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


1 hour 15 minutes

Details
  • Servings:   4
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • asian
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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