Handmade Orecchiette With Mortadella and Pea Sauce

Ingredients

• 1 2/3 cups all-purpose flour, plus more for dusting
• 2 large eggs, beaten to blend
• 2 teaspoons olive oil
• Pinch of kosher salt
• 2 tablespoons olive oil
• 2 small garlic cloves, finely chopped
• 1/2 cup homemade chicken stock or low-sodium chicken broth
• 6 tablespoons unsalted butter (preferably a European-style butter such as Plugra), cut into 6 pieces
• 1 (2-ounce) slice mortadella, diced (about 1/2 cup)
• 1/2 teaspoon finely grated lemon zest
• Kosher salt, freshly ground black pepper
• 1/2 cup frozen petite peas, thawed
• 12 mint leaves, thinly sliced, divided
• 6 tablespoons grated Parmesan, divided

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