Strichetti are butterfly shaped pasta
My Pasta Granny Finder Livia helps Maria get
organised.
Maria chops some shallots. Which she divides
between two pans
She is sauteeing the prosciutto and peas separately.
Maria says this creates better flavours.
 
 
Maria uses 300 grams of special pasta flour
which has a little bit of durum wheat flour in it
 
She adds three eggs
She kneads the dough for 10 minutes until
it is smooth and silky.
Maria leaves it to rest for an hour.
So she has already made some.
Always scrape your board clean – you don’t
want lumps ruining your pasta
Maria turns the pasta as she rolls it to keep
an even thickness.
She uses a pastry cutter to make small rectangles,
about 4 centimetres long
the smaller they are, the nicer to eat.
She pinches them firmly in the middle
Strichetti have been made in Emilia
Romagna for several centuries.
Strichetti are also called farfalle in
Italian.
Maria adds the prosciutto to the peas, then
melts some butter into it
She also likes to add a little bit of meat
ragu to her peas. She is cooking both versions.
Maria cooks the pasta in plenty of salted
boiling water for around 4 minutes.
Maria sprinkles plenty of grated Parmigiano.
Both versions are delicious. Buon appetito.
