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Tagliatelle con Funghi e Prosciutto (Ribbon Noodles with Mushrooms and Prosciutto) (Mario Batali) Recipe

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Tagliatelle con Funghi e Prosciutto (Ribbon Noodles with Mushrooms and Prosciutto) (Mario Batali)
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Ingredients
11
Count
Nutrition
1404
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. 1 recipe basic pasta dough, recipe follows
  2. Prepare the pasta dough according to the recipe. Roll it out to the thinnest setting on a pasta rolling machine, then cut the resultant sheet into ribbons 1/4-inch wide. Place the ribbons on a sheet tray dusted with semolina and set aside, covered with clean, damp kitchen towels, until ready to cook.
  3. Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a 12 to 14-inch saute pan, heat oil until smoking. Add the onions, garlic and chili flakes and cook until light golden brown and wilted, 3 to 4 minutes. Add the mushrooms and saute over high heat 5 minutes, until golden brown. Season with salt and pepper, to taste.
  4. Drop the tagliatelle into the boiling water and cook 1 minute. Drain the pasta, reserving the cooking liquid, and add to the pan with the mushrooms. Toss over high heat 1 minute to coat the pasta, adding a splash of the cooking water if necessary to keep the sauce from being too tight . Add prosciutto and toss to mix. Serve immediately in 4 warmed pasta bowls, topped with Parmigiano-Reggiano.
  5. Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
  6. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
  7. Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1404.22 Kcal (5879 kJ)
Calories from fat 476.67 Kcal
% Daily Value*
Total Fat 52.96g 81%
Cholesterol 188.99mg 63%
Sodium 4047.47mg 169%
Potassium 381.57mg 8%
Total Carbs 183.66g 61%
Sugars 0.58g 2%
Dietary Fiber 24.97g 100%
Protein 58.29g 117%
Vitamin C 2mg 3%
Iron 18.5mg 103%
Calcium 473mg 47%
Amount Per 100 g
Calories 357.32 Kcal (1496 kJ)
Calories from fat 121.29 Kcal
% Daily Value*
Total Fat 13.48g 81%
Cholesterol 48.09mg 63%
Sodium 1029.92mg 169%
Potassium 97.09mg 8%
Total Carbs 46.73g 61%
Sugars 0.15g 2%
Dietary Fiber 6.35g 100%
Protein 14.83g 117%
Vitamin C 0.5mg 3%
Iron 4.7mg 103%
Calcium 120.4mg 47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.7
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free,
  • high fiber

Bad Points

  • High in Sodium

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