Ingredients
Method
Start by making the pasta dough
- Add the flour to a wide shallow bowl, and create a crater in the middle. Add the eggs, olive oil, and salt to that crater. Using a fork, beat the eggs in the flour well, slowly incorporating the flour until you have a shaggy dough.
- Turn the dough out onto a floured work surface. Knead for 8-10 minutes or until a smooth ball of dough forms. It will be very sticky and messy at first, but it will come together! If not, add a little more flour. The dough should bounce back when poked, and should feel pretty stiff. Wrap the dough tightly with cling wrap and allow it to sit at room temperature for 30 minutes.
While the pasta dough rests, make the pesto
- Add all of the pesto ingredients to a large food processor and pulse until a sauce forms. Taste, then add more oil if too thick, or more cheese or nuts if too thick. Add more salt or pepper if needed. Set in the fridge until ready to use in the pasta.
Roll out the pasta
- Grease two large baking sheets with olive oil. Set aside.
- Slice the rested dough into quarters. Press one quarter into a disk thin enough to fit through a pasta roller attachment. Run the disk through the pasta roller attachment 3 times on level 1. Fold both short ends of the oval to meet in the center, then fold the dough in half to form a rectangle.
- Run the dough through the pasta roller three times on level 2, three times on level 3, and then one time on levels 4, 5, and 6. Place the long rolled out dough on the greased baking sheet. If it doesn't fit, sprinkle half of the sheet with flour and then fold the second half on top. Make sure every side is floured because the dough gets very sticky.
- Repeat with the remaining three sections of dough. We won't cut the dough until we are ready to cook the noodles (to avoid sticking)
Make the sauce
- Preheat the oven to 350℉. Line a baking sheet with parchment paper and lay your prosciutto out in an even layer. Bake for 5-10 minutes or until crisp. Allow to sit at room temperature while we finish the pasta.
- In a large sauce pan, melt the butter over medium heat. Add the leeks and garlic. Stir and then season with salt and pepper .Cook for 5 minutes, stirring frequently until leeks are softened and lightly browned.
- Bring a large pot of salted water to a boil as the leeks cook.
- Add the thawed peas and carrots and cook for 3 minutes. Then add the ricotta, lemon zest, and cream. Stir in ½ of your homemade pesto (you will have extra, you can use more in the pasta if you'd like or save it for later) Season with salt and pepper, and turn the heat down to low to keep warm while we cook the pasta.
Cut and cook the pasta
- Unfold any folded sheets of dough. Using a fettuccine pasta cutter attachment, cut each sheet into long noodles. You may want to use culinary scissors to cut the noodles in half because the will be very long. Immediately place in the boiling water and cook for 1-2 minutes.
- Drain the pasta and then put it back into the pot. Add the pesto sauce to the pasta and toss/stir to combine.
- Divide the pasta evenly among 4 bowls and top with crushed crispy prosciutto, sliced cherry tomatoes, green onions, and a sprinkle of flakey sea salt. Enjoy!
Notes
Pasta: Making fresh pasta is fun, but time consuming! You can always use store-bought pasta, and cook according to package instructions.