Patches and Peas / Pezze e Piselli

Directions

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2. 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.
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4. 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.
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6. 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.
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8. 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.
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10. 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.
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