Patches and Peas / Pezze e Piselli
- 1 1/2 to 1 3/4 cups King Arthur™ Unbleached, All-Purpose Flour
- 1/8 teaspoon salt
- 2 large eggs
- 1/4 cup Filippo Berio Extra Virgin Olive Oil
- 1 medium onion, thinly sliced
- 4 ounces prosciutto or pancetta, chopped
- 1 1/2 cups fresh or frozen and thawed peas
- 1/2 cup hot chicken broth
- Salt and pepper to taste
- 4 tablespoons (1/2 stick) butter, at room temperature
- 1/2 cup grated Parmigiano-Reggiano cheese, plus additional for serving
- Mound the flour on a work surface and sprinkle on the salt. Make a well in the center of the mound and crack the eggs into it. Gently mix the eggs with a fork and start working in the flour from the inside of the well. When the mixture is no longer easy to move with a fork, use your hands to work the ingredients into a smooth ball of dough. You may not need all the flour. Cover the dough with a bowl and let it rest for 10 minutes.
- Divide the dough in half and work with 1 piece at a time. Flatten the dough with a rolling pin and run it through a pasta machine set to the thinnest setting. Cut the dough in half lengthwise with a pastry wheel or knife. Then cut 2-inch squares or “patches” from each piece. Repeat with the remaining dough. Place the pieces on a lightly floured cloth in a single layer.
- In a skillet over medium-high heat, heat the olive oil and sauté the onion slices until soft. Add the prosciutto or pancetta, and sauté for 3 or 4 minutes, or until it begins to brown. Add the broth and peas. Simmer the mixture for about 3 minutes, or until the peas are tender but not mushy. Add salt and pepper and keep the mixture warm but uncovered.
- In a large pot, bring 4 quarts of water to a boil. Add the patches and cook them until al dente. Drain the patches in a colander, place them in a serving bowl with the butter and cheese, and mix well. Serve at once and pass additional cheese.
- Note: Instead of cutting square patches by hand, place each sheet of dough over the teeth of a ravioli form and roll over it with a rolling pin to form the pieces.
This recipe was featured on Season 4 - Episode 412.