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Farfalle panna, prosciutto e piselli

Farfalle with cream, ham and peas

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Class Details

Dish Name: Farfalle panna, prosciutto e piselli
Dish Description: Farfalle - Strichetti - Bowtie - Butterflies whatever they are called, what is sure is that it is a joy to cook them with the creamy ham and peas sauce.
Dish Description: Medium
Class Length: 120 min
Total Prep. Time: 90 min
Total Cook Time: 30 min
Total Served: 2
Class Language: English
Class Location: Zoom class from Rome, Italy

€25,00

/ PER CLASS
ONLY 15 SEATS REMAINING.
CLASS DATE
May 24, 2021
CLASS TIME (ITALIAN )
7:00 pm

15 in stock

All classes are over zoom

Class Description

In Emilia Romagna, this pasta is known as Strichetti, in the rest of Italy, instead, as Farfalle. This pasta apparently looks difficult to make by hand but in reality, it is not. It’s more common to find the dried shape sold in boxes, not many restaurants or pasta shops make it by hand. 

By the way, in this cooking class, Riccardo will teach you how to make fresh farfalle on your own, so you don't need to buy dry pasta anymore.

You will learn how to make the egg pasta dough, how to roll out the pasta with a rolling pin, and how to shape it in Farfalle. 

Ingredients

For the pasta:

  • 200 grams (1.57 cup) Soft Wheat Flour “Type 00”
  • 2 Large eggs (at room temperature)

For the sauce:

  • 200 ml (1 Cup) Heavy cream
  • 100 grams (3,5 oz) Peas
  • 100 grams (3,5 oz)  Prosciutto Cotto, cut into cubes (ham - bacon or pancetta)
  • 30 grams (3 tbsp) Parmigiano Reggiano, finely grated
  • 2 tbsp Extra virgin olive oil
  • Black pepper

Tools Used

Below we’ve listed the tools you need to help prepare this recipe. Not all tools are necessary and alternatives for each can be found. If you would like to purchase any of these click on the item and you will be linked to Amazon for check out.
Working surface
Rolling pin
Sharp kitchen knife
Fluted wheel cutter
Mixing bowl
Grater
Plastic wrap
Saucepan
Pot

Day Before Class

Make sure to have all your shopping list clear and ready to do grocery. Buy the freshest ingredients, the quality of the ingredients makes the difference.

Day Of Class

Take the eggs out of the fridge at least 1 hour before the class starts.

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