One of the outcomes of this weekend's experiments was this prosciutto pasta, made by rolling a very thin slice of prosciutto between two pasta sheets. Once it is rolled to the thinnest setting, the pasta sheet itself looks a lot like a slice of prosciutto. The flavor of the prosciutto actually comes through really well, making this an interesting vehicle for all sorts of new dishes, like prosciutto papparadelle with peas, hazelnuts and dry charred kabocha puree.
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