Ingredients

• 200g/7oz Italian '00' flour
• 1 free-range egg
• 6 free-range egg yolks
• 50g/2oz fine semolina flour
• 50g/2oz butter
• 6 spring onions
• sliced thinly
• 200g/7oz fresh peas
• podded
• splash water
• 75g/3oz prosciutto
• sliced roughly
• 50g/2oz parmesan
• grated finely
• salt and freshly ground black pepper

Directions

• For the pasta
• place the flour
• egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl
• cover with cling film and place into the fridge to rest for 30 minutes.
• Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions
• ending on the thinnest setting.
• Add the tagliarini cutter to the pasta machine and pass the pasta through the machine to make thin strips.
• Repeat the process with the remaining dough
• then dust the pasta with semolina flour
• place onto a plate and refrigerate overnight.
• When you're ready to cook the pasta
• bring a large pan of salted water to the boil
• add the tagliarini and cook for 2-3 minutes until tender.
• For the sauce
• heat the butter in a frying pan
• add the spring onions and fry for one minute.
• Add the peas and a splash of water and simmer for one minute
• then add the prosciutto and cook for a further minute.
• Drain the pasta and add to the pan with the sauce. Add the parmesan
• season
• to taste
• with salt and freshly ground black pepper and stir. Serve immediately.