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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. prosciutto (sliced 1/2 inch thick)
- 1 lb. spinach (curly, stems discarded)
- 6 oz. ricotta cheese (fresh)
- 6 oz. mascarpone cheese (fresh)
- 2 large egg yolks
- 1 cup grated Parmigiano Reggiano cheese (freshly)
- kosher salt (unchecked)
- pasta
- 2 1/2 cups 00 flour (see Note)
- 1 tsp. kosher salt
- 12 large egg yolks
- semolina flour (unchecked, for dusting)
- 1 stick unsalted butter (cut into thin slices)
- 4 oz. spinach (curly, coarsely chopped, 4 cups)
- 2 tsp. fennel pollen (or 1/2 teaspoon ground fennel)
- 1/2 cup grated Parmigiano Reggiano cheese (freshly)
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Directions
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Notes
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