Strichettoni con le Erbe

By LeeBoruchow

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 tbs butter
• 4 medium onions, chopped
• Salt and pepper
• 1 recipe basic pasta dough
• 1 to 2 ounces thinly sliced prosciutto di Parma, chopped
• 8 large whole scallions (greens and whites), chopped
• 1 cup tightly packed fresh herbs (basil, parsley and marjoram), roughly chopped
• freshly grated Parmigiano-Reggiano

Details

Servings 4

Preparation

Step 1

Heat the oil and butter in a large heavy saute pan over medium heat. Add the onions, and slowly cook until very soft and dark.

Roll the pasta dough out to the thinnest setting on a pasta rolling machine. Cut the sheet of pasta into rectangles that are 1-inch by 2-inches. Pinch the long center of each square to form the strichettoni, or bow ties. Place the pasta on a sheet tray dusted with semolina until ready to cook, and cover with damp, clean kitchen towels.

Bring 6 quarts of salted water to a fierce boil. To finish the sauce, reheat the onion mixture over medium-high to high heat and season with salt and pepper. Drop the pasta in the boiling water and cook until tender yet still firm, about 3 to 4 minutes. Add some pasta cooking water to the onion mixture, then stir the prosciutto and scallions into the sauce. Drain the pasta, reserving the cooking liquid, and add it to the pan with the sauce. Add the cheese and herbs and toss over high heat 1 minute, adding a splash of pasta cooking water if necessary to keep the sauce from being too "tight". Serve in warmed pasta dishes, passing the remaining cheese separately.