Garganelli al Prosciutto di Parma e Piselli Freschi

Ingredients

• For the pasta dough
• 400 g 00 flour
• 16 egg yolks, approximately 4 yolks per 100 g flour
• For the sauce
• 150 g Prosciutto di Parma, sliced, then cut into short strips
• 300 g fresh spring peas, shelled weight; not dried
• 40 g unsalted butter
• 150 ml double cream
• 60 g Parmigiano Reggiano, finely grated
• 1 tsp lemon zest, finely grated; optional brightener
• fine sea salt, for pasta water and seasoning

Method

1. 1
   Mound the flour on the board and make a well. Add the yolks — 4 per 100 g flour — and work inward until a rough dough forms. Knead for 8–10 minutes until the dough is smooth and elastic. Wrap and rest at room temperature for 30 minutes. The dough is ready when it springs back slowly but completely when pressed with a thumb.
2. 2
   Roll the dough through the pasta machine to setting 5 — thin but not transparent. Cut the sheet into 5 cm squares. Keep the squares under a lightly damp cloth; if the surface dries, the seam will not bond.
3. 3
   Lay a square diagonally on the pettine (comb), point toward you. Place a 6 mm dowel across the near corner and roll the pasta firmly up and away, pressing down simultaneously so the ridges imprint across the exterior. This is where the dish lives or dies: the overlapping seam must close by at least 5 mm — a lesser overlap will open in the boiling water and the garganelli will be lost. Press the seam once more and slide the quill off the dowel. Set on a lightly floured tray. Repeat for all squares.
4. 4
   Blanch the fresh peas in well-salted boiling water for 2 minutes. Drain and set aside. The peas should be vivid green and just tender, never grey.
5. 5
   Melt the butter in a wide sauté pan over medium heat until foaming subsides. Add the blanched peas and cream. Simmer gently for 3 minutes. Add the lemon zest if using. The sauce should coat the back of a spoon lightly but remain fluid.
6. 6
   Remove the pan from heat. Add the Prosciutto di Parma strips to the sauce only now — after the heat is off — so they warm through without toughening. Stir once to distribute.
7. 7
   Cook the garganelli in abundant salted boiling water. Fresh garganelli are done in 2–3 minutes; they are ready when they float and the seam holds firm under gentle pressure with a slotted spoon.
8. 8
   Transfer the garganelli directly into the sauce pan. Return briefly to low heat and toss, adding a splash of pasta water if needed, until every ridge is coated. Plate and finish with Parmigiano Reggiano grated at the table. The dish is done when the sauce clings inside the ridges and no pooling liquid remains in the pan.