Garganelli Pasta, Prosciutto e Limone
Garganelli Pasta, Prosciutto e limone is a delightful pasta recipe from Emilia-Romagna, showcasing the region’s love for handmade pasta, Prosciutto and lemon. The combination of prosciutto and fresh lemon zest creates a harmonious blend of savory and citrus notes, perfect for lunch or dinner.
- 4 eggs
- 280 grams flour 00
- 120 grams wheat flour
- 1 onion
- 200 grams of Parma ham
- 1 lemon
- Extra-virgin olive oil
Roll the past thin and cut into squares 3x3 cm.
Get a gnocchi board, place the squares diagonally (as kites) over the board.
Roll the pasta on the wooden stick (chopstick) pressing on it to seal the two edges. Pull the garganello out of the stick and proceed with the rest of the sfoglia.
Dice the onion and sauté in the EVO oil, add the sliced ham and the lemon zests and sauté together for 1 minute.
Cook the garganelli in plenty of boiling salted water for 2 minutes, add 1 ladle of the pasta water to the ham and lemon sauce, drain the garganelli and cook in the pan with the sauce for 1 minute.