1To prepare the pasta, combine the flours. In a large workspace, create a “bowl” using the flours, with a well in the middle. Crack the eggs into the well; add your olive oil and salt to taste. All your cracked/ground black pepper as well. You should use enough pepper so that the finished pasta is flecked thoroughly. If you are unsure of the amount, mix the pepper into the dry flours prior to adding the wet ingredients to ensure your tastes are met. Using a fork, whisk the eggs and oil together, slowly whisking in the flours. Continue this process until you have mixed all the ingredients together. Knead the dough ball until smooth and pale golden. Allow to rest for 20 minutes. Roll out the pasta and cut into fettucine or tagliatelle. Boil in salted water while the sauce finishes.
2Heat pan. Render prosciutto just enough to crisp; remove from pan with slotted spoon. Saute shallot in prosciutto fat; add olive oil if needed, but do not use much. Once the onions are soft and starting to turn golden, deglaze the pan with the white wine. Allow the wine to cook down; add the chicken stock and the peas. Heat on high to reduce some and cook peas. The sauce should reduce enough that you do not serve the pasta in a brodo. Adjust seasonings (and remember that your pasta contains pepper). Remove from heat and whisk in heavy cream, to taste (just enough to thicken the sauce some, to allow the sauce to coat the pasta – it should be a very light cream sauce), and butter, if desired.
3Toss cooked pasta, sauce, and prosciutto. Garnish with flat leaf parsley and shaved parmesan, if desired.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
How to Make Sautéed Chicken with Roasted Pepper Pasta
Bursting at the seems with fresh flavor, this chicken and pasta dish is exactly what you want for dinner. Picky-eater approved and ready in less than 35 minutes, this weeknight dinner is one that you will make again and again.
How to Sauce Pasta with Andrew Carmellini
Andrew Carmellini, the former chef at A Voce, is also the coauthor of the book Urban Italian with his wife, Gwen Hyman. Here he demonstrates the proper way to sauce pasta; starch and fat are crucial.