Tomorrow I will accomplish another one of those ‘first’ moments that you cherish with your children. I get to be my son’s prop for show-n-tell as we demo how to make ‘fresh’ pasta for the class.

Starting this adventure with five ingredients along with a little quality time and patience would bring a few laughs, a huge smile to both our faces and a lasting memory. To carry this idea a little further, the spring weather is here and the arrival of new produce at the market inspired this recipe that is simple to create and captures the beginning flavors of the new season upon us.

Fresh-Made Pasta

1 T EVOO

2 each Extra Large Eggs

1/8 t Sea Salt (fine)

1 c AP Flour

½ c Semolina Flour

In the bowl of your stand mixer place the eggs, evoo and sea salt.

Using the paddle attachment, mix on low speed until well blended. Combine flour and semolina in small bowl, blend well. On low speed of the mixer, add flour to the wet ingredients just to incorporate.

Remove the dough from the mixer bowl and shape into a ball. On a lightly floured surface, begin to knead pasta dough until a smooth texture is achieved. Flatten pasta dough to 2 inch thickness and wrap with plastic wrap – allow resting for minimum 30 minutes.

A rolling pin can be used; however one of the BEST kitchen tools to have is a traditional hand crank pasta machine. Cut the pasta dough into 6 equal pieces, beginning at the widest setting begin to roll out the pasta dough until the desired thickness is achieved.

Chef note: If you’re not sure, look to dry Fettuccine as a guideline for your thickness.

Place the sheet of pasta on a lightly floured surface, using a chef’s knife cut into one-inch wide ribbons.

A light dusting of semolina will prevent sticking until you’re ready to cook.

Cook in well salted, rapidly boiling water until al dente, approximately 6 – 8 minutes.

FRESH PAPPARDELLE with SPRING PEAS and PROSCIUTTO

½ pound Fresh Pappardelle Pasta

2 T EVOO

3 oz Volpi Prosciutto, (sliced and julienne cut)

½ c Shallots, julienne cut

2 t Garlic, fresh / minced

2 c Spring Peas, fresh (you can substitute frozen if necessary)

½ c White Wine

½ c Vegetable or Chicken Stock

½ c Pasta water

3 T Butter

1 T Italian Parsley, fresh chopped

1 ½ T Basil, fresh chopped

1 t Lemon Zest, fresh

To taste Sea salt

To taste Black Pepper, fresh ground

½ c – ¾ c Pecorino Cheese

Bring a large pot of well salted water to a boil. Once at a boil, add pasta and cook until al dente – approximately 6- 8 minutes.

Place a large sauté pan with EVOO over high heat, once hot reduce heat to medium-high then add shallots, cook for 1 minute. Add garlic, cook for one minute, add peas and cook for another 3-4 minutes. Turn heat to high; add white wine cooking until reduced by half.

Next add vegetable stock and bring to a boil, then add Volpi prosciutto, cook for one minute. Add ½ c pasta water, bring to a boil then your 3 tablespoons of butter – reduce heat to medium high. Look to have a sauce consistency.

When pasta is al dente, drain well then add to your sauté pan. Add Italian parsley, basil and lemon zest. Toss to mix well and serve. Garnish with large grate of Pecorino cheese.

Serves 4